Pot Herb Soup
A delicate pot herb soup featuring fresh leeks, peas, herbs, and a creamy broth, perfect for a light appetizer or comforting starter for herb lovers.
Ingredients
Instructions
- Cook the leek and peas in 2 1/2 cups of consommé until tender.
- Meanwhile, chop the onion, chives, chervil, and parsley finely.
Tips & Substitutions
For a richer flavor, sauté the chopped onion in butter before adding the leek and peas. If you don't have chervil, you can substitute with a bit of dill or tarragon, which will give a similar herbal note. Feel free to use vegetable broth instead of chicken broth for a vegetarian option. Adjust the thickness by varying the amount of flour you use.
Serving Suggestions
Serve the soup hot, garnished with freshly chopped chives for added flavor and color. It pairs beautifully with crusty bread or a light salad for a complete meal. For a twist, consider adding a dollop of sour cream or yogurt on top. This dish complements other light dishes, such as Easy Shoyu Chicken Wings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a saucepan over medium heat, adding a splash of milk if it thickens too much. You could also microwave individual portions, stirring occasionally to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Pot Herb Soup contains roughly 1020 calories, with 21g protein, 87g carbohydrates, and 66g fat. It is an excellent source of vitamin A (55% of the Daily Value), protein (43% of the Daily Value), and iron (38% of the Daily Value), and a good source of vitamin D and calcium. Note that it is relatively high in sodium, at 2475mg per serving (108% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I add other vegetables to the soup?
Absolutely! Feel free to incorporate vegetables like carrots, celery, or spinach for added nutrition and flavor. Just make sure to adjust the cooking time accordingly to ensure all vegetables are tender.
Is this soup suitable for freezing?
Yes, this soup can be frozen. Allow it to cool completely, then transfer to a freezer-safe container. It will keep well for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat gently on the stove.
How can I make this soup gluten-free?
To make this soup gluten-free, simply substitute the flour with a gluten-free flour blend or cornstarch. You can blend a little of the soup to thicken it if needed, creating a smooth texture without using wheat products.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).