At a Glance
About this Recipe
Herbes de Provence is a classic French blend of garden herbs including marjoram, savory, chervil, thyme, dill weed, and tarragon. These delicate herbs give the broth a layered flavor and season the vegetables with a light touch. Every bite is a different texture with pops of salt from the capers.
This soup can be easily made vegan using veggie stock, or if you want to indulge, add a splash of cream to your bowl for a chowder like soup that is perfect for dipping crusty bread.
Instructions
In a 6-8 qt soup pot over medium-high heat, add the butter and leeks.
Sauté until translucent, then add sliced mushrooms. Stir until mushrooms have softened, about 1 minute.
Next add the potatoes, garlic salt and chicken stock. Bring to a simmer and cook for about 10 minutes or until the potatoes are fork tender. In the last 2 minutes of cooking, add the sugar snap peas, Herbes de Provence, capers, and brine.
Adjust seasonings to taste. Serve immediately to maintain the bright color and texture of the vegetables.
Notes
Have leftover chicken in your refrigerator? Add cut up or shredded chicken to this recipe for a heartier soup.
Ingredients
More Recipes
N/A min • Moderate
N/A min • Moderate
N/A min • Moderate
Related Posts
World Spice • Guide
World Spice • Guide
World Spice • Guide
World Spice • Guide
Comments 0
Log in to leave a comment.
No comments yet. Be the first!