Cream of California HerbsJanuary 11, 2019
“California’s climate is just right for a lot of things, including herbs. They all flourish here, though one has to get pretty north to have luck with chervil, I admit.” – from Helen Evan Brown’s “West Coast Cook Book” of 1952
Brown’s recipe is thickened with egg yolks. This recipe has potatoes to add a little creaminess.
2 tablespoons butter
2 shallots, minced
3 baby potatoes, peeled and diced
6 cups chicken stock
2 cups parsley
1 cup basil leaves
½ cup cilantro leaves
2 tablespoons tarragon leaves
1 tablespoon lemon juice
salt and pepper
Melt the butter in a large saucepan. Add the shallots and cook over low heat until softened, about 5 minutes. Add the potatoes and chicken stock and bring to a boil. Cover and simmer over low heat until the potatoes are tender, about 10 minutes.
Add the parsley, basil, cilantro and tarragon to the soup. Working in batches, puree the soup in a blender, or puree using an immersion blender. Return the soup to the saucepan, add the lemon juice and season to taste with salt and pepper. Add a dollop of crème fraiche to each bowl and serve.