Spring Potato Soup with Herbs and Chive Cream

Name: Spring Potato Soup with Herbs and Chive Cream
Prep time: 35 min
Total time: 4 h 35 min
Yield: Serves 4
Ingredients: 6 tablespoons finely chopped mixed fresh herbs, e.g., watercress, parsley, basil, mint and chervil; 6 tablespoons finely chopped mixed fresh herbs, e.g., watercress, parsley, basil, mint and chervil; salt and pepper; salt and pepper; 4 tablespoons crème fraîche or fresh soured cream; 1 tablespoon snipped fresh chives; 4 tablespoons crème fraîche or fresh soured cream; 25 g (1 oz) butter; a bunch of spring onions, sliced; 500 g (1 lb) Jersey Royal potatoes, scraped and chopped; 900 ml (1½ pints) light chicken stock; 6 tablespoons finely chopped mixed fresh herbs, e.g., watercress, parsley, basil, mint and chervil; 6 tablespoons finely chopped mixed fresh herbs, e.g., watercress, parsley, basil, mint and chervil; 6 tablespoons finely chopped mixed fresh herbs, e.g., watercress, parsley, basil, mint and chervil; 6 tablespoons finely chopped mixed fresh herbs, e.g., watercress, parsley, basil, mint and chervil

Preparation info

Serves
4

Difficulty
Easy
Ready in
5 hr

Appears in

Good Soup Book

By Lindsey Bareham

Published 1997

About

Every year as spring approaches and new-season herbs start appearing, I eagerly await the arrival of the first Jersey Royal potatoes. This soup, made when the season is under way and prices have dropped, is a favourite way of enjoying their delicious flavour. Use whatever herbs you can get: a mixture of leafy herbs such as watercress, parsley, coriander, basil, mint and chervil, work very well. The soup can be served hot or cold.

Ingredients

Spring
Gluten-free
Soup

Ingredients

Method