SOUP Herbaceous Soup
Prep
Cook
Total
Yield 1 quart
I love this soup because it's simple, can be made vegan and is fantastic hot or chilled. The key here is to make sure you don't overcook the herbs so that the soup keeps its bright green color. It also won't hurt to have a decent blender!
Ingredients
2 tsp olive oil
1 yellow onion, diced
6 cloves garlic, crushed
1 large potato, peeled and cubed
1 quart vegetable or chicken broth
2 bunches green onions, roughly chopped
1 bunch chives, roughly chopped
1/2 bunch cilantro, rinsed and roughly chopped
1/2 bunch parsley, rinsed and roughly chopped
1 cup basil, roughly chopped (stems included)
salt and pepper to taste (start with a 1/2 tsp of each)
1 cup sour cream, creme fraiche or a dairy-free option of either
Basil Oil for drizzling (scroll down for the recipe)
Instructions
- Begin by heating the olive oil in a soup pot for 5 minutes. Add yellow onion and cook for 5 minutes.
- Add garlic and cook 5 minutes more.
- Add potato and broth, bring to a boil and reduce to a simmer until potato is cooked through.
- Transfer everything to a blender, add green onions, cilantro, parsley, and basil.
- Cover and let herbs sit in hot soup for 5 minutes.
- Puree until completely smooth and add salt + pepper. Taste and adjust seasonings if needed.
- Add sour cream or creme fraiche, puree once more to incorporate and pour into bowls.*
- Drizzle with a touch of basil oil and serve hot, or reserve basil oil, chill and serve cold.
Notes
*If you prefer a super smooth soup, simply puree the entire soup as directed and pour through a sieve to remove any woody particles from the herbs.
Courses soup
Recipe by Vie at https://getvie.com/2018/08/21/herbaceous-dude/