Herb Soup
- Total Time
- 35 minutes
- Rating
- Comments
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Ingredients
- 1cup loosely packed young spinach leaves
- 1cup mache
- 4fresh sage leaves
- 2tablespoons fresh chervil leaves
- ½cup dandelion greens
- 2cloves garlic, peeled and chopped
- 4cups chicken broth, homemade or low-sodium canned
- 2large baking potatoes, peeled and cut into ½-inch dice
- 2teaspoons kosher salt
- Freshly ground pepper to taste
- 2teaspoons fresh lemon juice
- 3tablespoons coarsely chopped mache
- 2teaspoons chopped fresh sage
- 2teaspoons chopped fresh chervil
- 1tablespoon chopped fresh chives
- 1teaspoon finely chopped lemon zest
The Soup
The Garnish
Nutritional analysis per serving (4 servings)
254 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 46 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 11 grams protein; 1085 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the soup, combine the greens in a large saucepan. Stir in the garlic and chicken broth. Bring to a boil over medium-high heat. Add potatoes and simmer until tender, about 20 minutes.
- Step 2
Put the soup in a food processor and process until smooth. Stir in the salt and pepper. Reheat if necessary.
- Step 3
For garnish, toss together the chopped mache, sage, chervil and chives. Just before serving, stir the lemon juice into the soup, ladle into 4 bowls and sprinkle with the herb mixture and lemon zest. Serve immediately.
Private Notes