Ingredients
- 2 tablespoons unsalted butter
- 2 large shallots, minced
- 2 small red potatoes, peeled and halved (6 ounces)
- 2 medium carrots, cut crosswise into 2-inch lengths
- 1 1/2 quarts chicken stock or canned low-sodium broth
- 2 cups flat-leaf parsley leaves
- 1 cup basil leaves
- 1/2 cup cilantro leaves
- 2 tablespoons tarragon leaves
- 1 tablespoon fresh lemon juice
- Salt and freshly ground pepper
- Crème fraîche, for serving
Description
Food & Wine
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