2 tablespoons butter or olive oil
1/2 cup chopped onion
2 pounds burdock, peeled, and placed in a bowl with cold water and a splash of lemon juice
3/4 pound potatoes, peeled and cut into 1-inch cubes, placed in another bowl with cold water
6 cups chicken broth
1/2 cup half-and-half
Salt and pepper Springs of chervil, lemon balm or parsley (optional)
In a 3 to 4 quart sauce pan, melt the butter or heat oil. Add onion, cook until wilted. Drain the burdock and potatoes; add to pot along with the chicken broth.
Bring mixture to a boil, then reduce heat and cook, covred, until the vegetables are soft, about 15 to 20 minutes. Puree the soup in a blender or push through a sieve.
Pour the soup back into the saucepan, add the half and half and reheat. Season to taste and garnish with sprigs of chervil, lemon balm or parsley if desired.
Need to Freeze?
Creamed soups have a tendency to separate when they've been frozen. You can still freeze and re-heat this soup, though! Just follow these tips when it's time to re-heat.
- Do not defrost before heating.
- Re-heat over boiling water.
- Stir continously to keep the texture smooth.
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