Basil Soup with Fromage Blanc and Tomatoes

Name: Basil Soup with Fromage Blanc and Tomatoes
Yield: Serves 4–6
Cuisine: France
Ingredients: Juice of 1 lemon; 4 bunches fresh basil, about 3 oz (90 g) total weight; ¼ cup (1½ oz/45 g) minced shallots; 12–15 cherry tomatoes, halved or quartered; Sea salt and freshly ground pepper; ½ lb (250 g) potatoes, peeled and cut into small cubes; 4 cups (32 fl oz/1 l) low-sodium chicken broth; 3 Tbsp fromage blanc; 1 Tbsp unsalted butter

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Cheese Obsession

By Georgeanne Brennan

Published 2013

About

Traditionally made from cow’s milk, fromage blanc is a soft, fresh cheese with a sweet-sour flavor. The French sometimes sprinkle it with sugar for dessert, but it can also be used as a base for spreads, stirred into pan juices to make a sauce, or used to thicken and flavor soups, as done here.

Ingredients

4 bunches fresh basil, about 3 oz (90 g) total weight

Europe
France
Dessert
Gluten-free
Mediterranean
Soup
Vegetarian

Method

Remove the leaves from the basil stems, reserving about 40 of the smallest leaves for garnish. Coarsely chop the remaining basil leaves and set aside.

In a saucepan, melt the butter over medium heat. Add the shallots and sauté until limp, 2–3 minutes. Add the potatoes and stir several times. Add the chopped basil and the broth, reduce the heat to low, cover, and cook until the potatoes