herb bisque
(1 rating)
No Image
Wondering what to do with the half-bunches of celery, cilantro, green onions, and herbs from a friend's garden? Try turning it all into a creamy soup. Soups are a great way to use up wilting veggies from the fridge.
►
(1 rating)
yield
6 serving(s)
prep time
10 Min
cook time
15 Min
Ingredients For herb bisque
-
1 Tbspbutter
-
1 Tbspolive oil
-
4 to 6green onions (scallions), trimmed and roughly chopped
-
2ribs of celery, trimmed and roughly chopped
-
4 to 8 cmixed leafy herbs, e.g. parsley, cilantro, basil, mint, field oregano, thyme, tarragon, etc.
-
2 canfat free evaporated milk
-
2 cchicken broth, homemade or low-sodium
-
1/2 smlemon, juice only
-
1/2 tspsalt, if using unsalted homemade chicken broth
How To Make herb bisque
-
1In a large saucepan or Dutch oven, heat butter and oil over medium heat.
-
2Add chopped green onions and celery and sweat for about 5 minutes.
-
3Trim any hard ends, woody stems, and brown leaves from the herbs and wash. The mix of herbs you use will affect the taste of the final soup. If you don't want a strong herb like tarragon or mint to predominate, use them sparingly.
-
4Add the herbs to the celery and onions and wilt thoroughly.
-
5Add the milk and chicken broth and bring to a simmer for 1 to 2 minutes. Turn off the heat. Process with an immersion blender and allow to sit, covered for 5 minutes. This will thoroughly cook the herbs.
-
6Serve warm. May be frozen for later use.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT