_ (Soupe d’Herbes Potageres)_
This soup is traditionally made with assorted herbs picked fresh from the kitchen garden.
5 tsp. extra-virgin olive oil
3 small russet potatoes, peeled and diced
1 leek, white part only, trimmed, thinly sliced, and washed
1 medium yellow onion, peeled and thinly sliced
1/4 rib celery, thinly sliced2 cloves garlic, crushed and peeled
Coarse sea salt
3 tightly packed cups fresh parsley leaves
1 3/4 cups heavy cream
Small bunch chives or other fresh green herbs, chopped
1. Heat oil in a medium pot over medium heat. Add potatoes, leeks, onions, celery, and garlic and cook, stirring occasionally so that vegetables don’t color. When potatoes begin to stick to bottom of pot, about 15 minutes, reduce heat to medium-low. Continue cooking vegetables until soft, about 15 minutes more. Meanwhile, bring 8 cups water to a boil in another pot. Add 2 tbsp. salt and the parsley and boil for 5 minutes. Strain parsley, reserving 6 cups of the water.
2. Add reserved cooking water to pot of vegetables and simmer over medium heat for 15 minutes. Add cream and simmer for 15 minutes more.
3. Puree soup with reserved parsley until smooth. Adjust seasonings. Serve soup garnished with chives or other herbs and with additional sea salt at the table, if you like.