Ali McCart wrote in to tell us of her savory experience with one of Maggie Oster’s recipes from Herb Garden’s.
“I made Maggie Oster’s Potato Soup last weekend, and it was amazing! I was especially inspired by her encouragement to experiment with herbs. She lists a variety to choose from, and I went with a basic combination of savory, thyme, basil, and marjoram. It tasted great, especially with homemade bread!”
4 tablespoons butter
1 cup diced onion
6 to 8 ounces potato, peeled and diced
Salt and freshly ground black pepper
2 cups vegetable broth
1 1/2 cups whole milk
1/2 cup heavy cream
8 ounces mixed chopped herbs, such as sorrel, chervil or tarragon, summer savory, thyme, nasturtium leaves, marjoram, basil or borage
Melt butter in a heavy-bottomed saucepan over medium heat. Add onions and potatoes and stir until well coated. Season with salt and pepper, as desired. Cook, covered, over low heat until the vegetables are softened, about 10 minutes. Stir in broth, milk and cream. Increase heat to medium and bring to a boil. Add herbs and cook for 2 to 3 minutes, or until just cooked. Transfer the soup to a blender to puree or use a hand blender in the pan. Taste and adjust seasoning. Serve garnished with calendula petals or other herb flowers, as desired.
Makes 4 servings.
Cooks, gardeners and anyone who cherishes the magic of herbs will enjoy entering this world of flavor, fragrance and color. Herbs have been used for centuries on every continent in everything from cooking and medicine to perfumes and crafts.
The Herb Gardens 2011 wall calendar includes sumptuous recipes from author Maggie Oster as well as a wealth of herbal folklore, remedies and growing tips. More than just a calendar, this is a resource to be kept.