Ingredients:
1 cup diced onion
6 cloves minced garlic
2 Tablespoons Olive oil
1 quart vegetable or chicken stock
2 medium potatoes diced
a good hand full of 7-9 different herbs
1 / 2 cup milk or cream
Sour cream for garnish.
Salt and pepper
Here are the 9 herbs I used;
1 leek sliced (separate white and green into two piles)
handful Celery tops
Basil, Curly Parsley, Arugula,
Watercress, Dill Weed, Spinach, Cauliflower Greens
1. Cook the garlic, and white part of the leek in the olive oil till tender.
2. Add the stock and diced potatoes, green parts of the leek and simmer till the potatoes are tender.
3. Add the herbs and cook for 10 minutes.
4. Puree soup in a blender, food processor or with the hand immersion blender as I am doing now. I blend for a good long time until the soup is light and silky smooth.
5. Add the milk or cream, and season with salt and pepper.
6. Serve topped with some herbs and a dollop of sour cream.
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