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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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this is a great way to use those herbs that you find at the farmer's market! Ingredients:
1 1/2 tablespoons olive oil |
3/4 cup chopped onion |
2 cloves garlic, minced |
5 cups chicken stock |
1/2 pound spinach, sliced |
1/4 cup each: chopped fresh parsley, chervil, tarragon, sorrel, lovage and lemon thyme |
2/3 cup sour cream |
fresh ground black pepper to taste |
Directions:
1. Heat olive oil over medium heat in a large saucepan. Add onion and cook 2-3 minutes until onion is tender but not browned. Add garlic and continue cooking 5 minutes. Add stock and bring to a boil, reduce heat to low and simmer. Add spinach and simmer 5 more minutes. Add all the herbs , simmer 3 minutes and remove from heat. Cool slightly.
2. Puree mixture in a blender. Return to saucepan, add sour cream and salt and pepper to taste. Serve either warm or chilled. Garnish with a dollop of sour cream, if desired.
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