Herbal Bytes all herbs
Burdock Cream Soup
Herbal Recipe
Ingredients
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)
Directions:
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.
