Soupe Verte translates from French as green soup. And can’t you see why? This lovely springtime soup is simple and made with the freshest ingredients of the season. It starts with sautéing a chopped onion, sliced garlic and quartered baby yellow potatoes in a mixture of butter and oil. Next comes some peppery arugula and French sorrel, a green herb very similar looking to basil but with the flavor of spinach. Once wilted, you add in chicken stock and fresh herbs and cook until the potatoes are tender. A quick puree and an enrichment with a touch of heavy cream and this soup is good to go! Bon appétit.
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Soupe Verte
Ingredients:
- 1 Tablespoon unsalted butter
- 1 Tablespoon extra virgin olive oil
- 1 yellow onion, chopped
- 2 garlic cloves, thinly sliced
- 6 baby yellow potatoes, quartered
- 4 cups baby arugula
- 1 cup French sorrel, roughly chopped
- Salt and pepper
- 1 Tablespoon fresh thyme leaves
- 4 cups chicken stock
- ½ cup heavy cream
Directions:
- In a large stock pot heat the butter and oil over medium heat. Add in the onion, garlic and potatoes. Season with a pinch of salt and pepper and sauté over medium heat for 5-7 minutes. Add in both greens and sauté another 2 minutes, or until the greens are wilted.
- Reduce the heat the medium-low and add in the chicken stock and fresh thyme. Season the ingredients again with ½ teaspoon salt and a large grinding of pepper. Cook for 15-20 minutes, or until the potatoes are very tender.
- Puree the soup with an immersion blender until smooth; add in the heavy cream, heat until warm and serve.
Tagged: Arugula, chicken stock, French sorrel, green soup, heavy cream, potatoes, sorrel, soupe verte, springtime soup
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