There is nothing better than a fresh bowl of green herb soup on a sunny, but chilly, mid march afternoon. My mom used to make this soup when I was a child, and now I serve it to my kids, they love it. When I can't find sorrel (which is in most Whole Foods) I use spinach. This is one of my favorite soups, I love the greens and the fact that it’s not over whelming like some soups are.
Green Herb Soup Recipe
- 1 lb chicken (bone-in preferable)
- 6 cups water
- 3 large eggs, boiled and chopped
- 4 yellow potatoes, peeled and cut into cubes
- 1/3 cup parsley, chopped
- 1/3 cup dill, chopped
- 1/3 cup sorrel, chopped
- 1/3 cup green onion, chopped and seperate white from green
- 1 Tablespoon olive oil
- Fill up a pot with 6 cups water. Add in chicken and 1 Tablespoon of salt. Boil for 30 minutes.
- Strain chicken water into a bowl, then transfer the water back into the pot. (I don't use the chicken in the soup, but you could)
- Boil 3 large eggs for five minutes. Let cool down before peeling and chopping.
- Add potatoes into the chicken water. Boil till soft.
- On a skillet, heat up 1 Tablespoon oil, add white part of the green onions. Sauté till just when it starts getting color. (2 minutes)
- Add to the soup pot parsley, dill, sorrel, eggs, and green onion.
- Add in white sautéd onions.
- Bring all to a boil.
- Salt to taste.