Potato and Fresh Herb Soup

 “St. Patrick’s Day is an enchanted time – a day to begin transforming winter’s dreams into summer’s magic”

{Adrienne Cook} 

We have a tendency to think of fresh herbs and something to add to a soup, but surprise yourself when you make this soup (especially in the spring and summer) with fresh herbs from your own garden.  Here in Florida we have these herbs in our backyards year round but spring seems the appropriate time to really celebrate them wherever you may live.

Potato and Fresh Herb Soup

Ingredients

• 4 T. Unsalted Butter
• 1 1/4 C. Diced Onions
• 1 1/2 C. Diced Potatoes
• 1 t. Salt
• Freshly Ground Pepper
• 1 T. Mixture of Fresh Parsley, Thyme, Lemon Balm, Chives and Marjoram
• 3 1/2 C. Chicken Stock
• 1/2 C. Whole Milk
• Fresh Parsley (chopped for garnish)

Preparation

1. Melt the butter in a heavy saucepan; when it foams add the onions and potatoes; toss in the butter thoroughly
2. Season with salt and pepper; cover and sweat on low heat for 10 minutes
3. Add the fresh herbs and the stock; cook until vegetables are soft
4. Puree the soup with an immersion blender (or transfer in batches to blender)
5. Season and thin with the milk to the consistency you desire
6. Pour into warmed soup bowls and garnish with fresh parsley

(Serves 4-6)

Recipe from “Irish Traditional Cooking” by Darina Allen