Saturday, November 20, 2010

Potage Aux Herbes Du Saison

This soup is a delicious way to start an evening!  The flavor of mixed seasonal fresh herbs and leeks is inspirational.
     Recipe:  Boil 2 cups of light chicken stock over medium high heat. 
     Add a minced garlic clove.
     Add about 1 tablespoon of thin sliced leek. 
     Add a small spoonful of minced onion. 
     Boil for about 5 minutes.
     Reduce the temperature to medium heat.
     Add 1cup of  milk.
     Add 1/2 cup of cream.
     Make a blonde roux in a separate pan over medium heat with equal parts of butter and flour.  Stir the roux constantly till it gives off a light hazelnut aroma. 
     Add just enough roux to thicken the potage to a medium thin consistency, while stirring with a whisk.
     Add sea salt and white pepper.
     Add a generous pinch of each of these finely chopped fresh herb leaves:  tarragon, basil, dill weed, Italian parsley, oregano, marjoram and cilantro.  (Don't use tough, firm textured herbs like rosemary or thyme!)
     Simmer the soup for one minute. 
     Pour the soup into a shallow soup bowl and garnish with a petite fresh basil sprig.
     The flavor of this potage is incredibly good!  The leeks are not the featured ingredient, so there is no need to sweat them for extra flavor.  A fresh herb potage is a great course to start an evening dinner.  Silky smooth cream broth and fresh herbs go very well together.  This is a traditional French Potage that is easy to make.  Any combination of fresh leafy herbs can be used to make this recipe.  The combination of herbs that I used is in this potage is one of my favorites.  Yum!  ...  Shawna

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