Fresh Herbs for Soup
What you need
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 cups chopped onions
2 tablespoons chopped fresh Italian parsley
2 teaspoons chopped fresh sage
4 cups 1/2-inch cubes peeled seeded butternut
1 1/2 teaspoons coarse sea salt
1 garlic clove, minced
5 to 6 cups chicken stock
What you do
- Melt butter with oil in large pot over medium-high heat.
- Add onions, parsley, and sage and saute till onions are soft.
- Add butternut and coarse salt, and saute till butternut softens.
- Add garlic, stock and bring to boil.
- Reduce heat, cover, and simmer until butternut is very soft, about 25 minutes. Cool slightly.
- Working in batches, puree soup in blender, allowing some texture to remain.
- Return soup to pot. You can thin with stock, if you like.
- Add pepper and salt to taste.
You can make this the day before. Just pop it in the fridge when it’s cooled a little.