Fresh Herb Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 bunch green shallots (or green onions), trimmed and chopped
  • 2 stalks green garlic (or a few cloves of mature garlic), trimmed and chopped
  • 2 tablespoons olive oil
  • 6 cups vegetable stock
  • A few large handfuls of mixed fresh herbs, such as tarragon, thyme, oregano, and dill, all tough stems removed
  • 1/2 teaspoon ground white pepper
  • salt, to taste
  • poached eggs and/or extra virgin olive oil, to serve
  1. In a soup pot, warm the green shallots and green garlic in the olive oil until they have just softened. Add in the vegetable stock and all of the herbs, along with the white pepper. Bring the soup to a simmer and let it cook for 10-15 minutes, or until the toughest herbs are soft.
  2. Carefully blend the soup to break down the herbs, using either an immersion blender to blend it in the pot, or by transferring the soup in thirds to a stand blender (when blending hot liquids in a stand blender, remove the cap insert and cover with a hand towel while blending, so you don't get splashed with hot liquid). Taste the soup and adjust the salt, if needed.
  3. Ladle the soup into shallow bowls and top each serving with a poached egg and a drizzle of extra virgin olive oil, if desired.
Recipe by Seasonal & Savory at