📝 About This Recipe
Rooted in the lush gardens of the British countryside, this Potage of Herbs is a vibrant celebration of seasonal greenery and heritage cooking. This silky, emerald-hued soup balances the earthy sweetness of leeks and potatoes with a sophisticated bouquet of fresh parsley, sorrel, and mint. It is a light yet deeply nourishing dish that captures the essence of a British spring morning in every spoonful.
🥗 Ingredients
The Base
- 3 tablespoons Unsalted Butter (high-quality grass-fed preferred)
- 3 large Leeks (white and light green parts only, cleaned and sliced)
- 1 medium Yellow Onion (finely diced)
- 2 Garlic Cloves (minced)
- 2 medium Maris Piper or Yukon Gold Potatoes (peeled and cubed into 1/2 inch pieces)
The Broth and Herbs
- 5 cups Vegetable or Light Chicken Stock (low sodium)
- 2 cups Fresh Flat-Leaf Parsley (packed, stems removed)
- 1 cup Fresh Sorrel Leaves (stems removed, provides a classic British citrus tang)
- 2 cups Fresh Spinach (for deep color and body)
- 1/2 cup Fresh Chives (roughly chopped)
- 1/4 cup Fresh Mint Leaves (finely chopped)
- 2 tablespoons Fresh Lovage or Celery Leaves (optional, for old-world herbal depth)
Finishing Touches
- 1/2 cup Heavy Cream (or Double Cream for extra richness)
- 1/2 lemon Lemon Juice (freshly squeezed)
- 1 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Freshly Cracked Black Pepper (to taste)
- 1 handful Edible Flowers (such as pansies or chive blossoms for garnish)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium-low heat until it begins to foam.
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2
Add the sliced leeks and diced onion to the pot. Sauté gently for 8-10 minutes until they are soft and translucent, but do not let them brown.
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3
Stir in the minced garlic and cook for another 60 seconds until fragrant.
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4
Add the cubed potatoes to the pot, stirring to coat them in the butter and aromatics.
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5
Pour in the stock. Increase the heat to medium-high and bring the mixture to a gentle boil.
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6
Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the potatoes are completely tender when pierced with a fork.
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7
While the potatoes simmer, prepare your herbs by removing any woody stems and giving them a rough chop.
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8
Once the potatoes are ready, add the parsley, sorrel, spinach, chives, mint, and lovage to the pot. Stir for 2 minutes just until the greens have wilted and turned bright green.
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9
Remove the pot from the heat immediately to preserve the vibrant color and fresh flavor of the herbs.
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10
Using an immersion blender, puree the soup until it is completely smooth and silky. Alternatively, transfer to a stand blender in batches, taking care with the hot liquid.
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11
Return the pureed soup to the pot over low heat. Stir in the heavy cream and lemon juice.
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12
Season with sea salt and freshly cracked black pepper. Taste and adjust the seasoning as needed; the sorrel provides acidity, but a touch more lemon can brighten it further.
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13
Ladle the warm potage into shallow bowls. Garnish with a swirl of cream, extra chives, and edible flowers if using.
💡 Chef's Tips
To maintain the bright green color, do not overcook the herbs; add them at the very end and blend immediately. If you cannot find sorrel, substitute with extra spinach and the zest of one whole lemon to mimic that signature tartness. For a smoother texture, pass the blended soup through a fine-mesh sieve before adding the cream. Always use the freshest herbs available; wilted herbs will result in a duller color and less punchy flavor. If the soup is too thick, thin it with a splash more stock or water until it reaches your desired consistency.
🍽️ Serving Suggestions
Serve with warm, crusty sourdough bread and salted Welsh butter. Pair with a chilled glass of crisp Sauvignon Blanc or a dry English cider. A side of soft-boiled eggs with runny yolks adds a lovely protein element to the meal. Top with homemade garlic croutons for a satisfying crunch. Follow with a light main course like poached salmon or a simple roast chicken.