Potage Aux Herbes De Saison Recipe:
This recipe makes 1 large portion! Fresh herbs are best for this recipe. A mixture of fresh herbs and quality dried green herbs is good too. Many fresh herbs like oregano family herbs are better, just after they are dried. Do not use tough, firm textured herbs like rosemary or thyme! Try to use only leafy herbs that are found on farms in Northern France near Belgium.
Heat a small soup pot over medium low/low heat.
Add 1 pat of unsalted butter.
Add 1 tablespoon of finely minced leek.
Add 1 tablespoon of minced onion.
Gently saute, stir and sweat the ingredients, till they become tender. (Do not allow the ingredients to brown!)
Add 1 1/2 cups of light chicken stock.
Add 1 cup of milk.
Add 1/2 cup of cream.Raise the temperature to medium heat.
Bring the liquid to a gentle boil.
Reduce the temperature to medium/medium low heat.
Roux: Make a light blonde roux in a separate pan over medium heat with equal parts of butter and flour. About 2 to 3 tablespoons of each is plenty. Stir the roux constantly, till it gives off a light hazelnut aroma and till it becomes a light blonde color.
Add just enough roux to thicken the potage to a medium thin sauce consistency, while stirring with a whisk. (Save any extra roux for another recipe. Roux can be refrigerated for 7 days.)
Reduce the temperature to low heat.
Simmer the soup for 8 to 10 minutes, so the roux flavor becomes part of the soup. Stir occasionally.
Add sea salt and white pepper.
Add 2 pinches of minced tarragon.
Add 1/2 tablespoon of minced basil.
Add 2 pinches of chopped dill weed. (optional)
Add 2 pinches of minced Italian parsley.
Add 1 pinch of minced chervil.
Add 1 tablespoon of minced sorrel.
Simmer the soup for 4 to 5 minutes.
Pour the soup into a shallow soup bowl.
Garnish with a petite fresh basil sprig.
Many modern chefs serve cream soups that have the consistency of milk. That is too thin. A thick cream soup is not correct either. The roux should add just enough body to this soup to allow it to barely cling to a spoon. This way the herbs remain in suspension. Yum! ... Shawna