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Add a photoServings: 6
Ingredients
- 1 Tbsp. Unsalted Butter Note 1
- 2 lrg Shallots Chopped
- 2 sm Red Potatoes Peel, Halved (About 6 Ounce)
- 2 med Carrots Cut Crosswise Into 2" Lengths
- 1 1/2 quart Nonfat Veg Chicken Broth Low Sod Or possibly Lowfat Chicken Broth
- 2 c. Parsley Flat-Leaf
- 1 c. Basil Leaves
- 1/2 c. Cilantro
- 2 Tbsp. Tarragon
- 1 Tbsp. Fresh Lemon Juice Salt And Pepper To Taste
Directions
- Can be Vegetarian if you use nonfat vegetarian chicken broth Or possibly omnivore if you use lowfat, low sodium chicken broth
- Note 1: Original recipe used 2 Tbsp unsalted butter
- Heat the butter in a large saucepan. Add in the shallots and cook over low heat till softened, about 5 minutes. Add in the potatoes, carrots and chicken broth and bring to a boil. Cover and simmer over low heat till the vegetables are tender, about 10 minutes.
- Add in the parsley, basil, cilantro and tarragon to the soup. Working in batches, puree the soup in a blender (CAREFUL - IT WILL BE Warm!!). Return the soup to the saucepan, add in the lemon juice and season with salt and pepper. Ladle soup and serve.
- Make Ahead: The soup can be prepared through Step 1 and refrigerated overnight. Reheat before proceeding.
- This was very, very good!! Next time I would use less liquid so it comes out thicker as we prefer soups this way. But it was excellent this way!!
- NOTES : This was very, very good!! Next time I would use less liquid so it comes out thicker as we prefer soups this way. But it was excellent this way!!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 290g | |
| Recipe makes 6 servings | |
| Calories 41 | |
| Calories from Fat 4 | 10% |
| Total Fat 0.51g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 399mg | 17% |
| Potassium 436mg | 12% |
| Total Carbs 5.87g | 2% |
| Dietary Fiber 2.5g | 8% |
| Sugars 1.04g | 1% |
| Protein 3.67g | 6% |
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