"Built on a humble base of broth, potatoes and celery, the soup gets its real character from an unapologetic heap of fresh herbs - parsley, dill, maybe a handful of chives - added with a confidence that borders on excess. Fresh lemon pulls the flavors into focus, melding the vivid with the verdant. The effect is bracing and alive, more garden party than winter doldrums."
"This isn't a slow, brooding stew meant to simmer all afternoon; it's a bright, fast-cooking soup that feels both rustic and cheerful. Serve it with a dollop of sour cream and crusty bread, and nothing else. Light yet deeply satisfying, it's the kind of everyday meal that proves winter doesn't have to be dull - sometimes it just needs herbs, and lots of them."
Lemon Herb Peasant Soup brightens winter with a base of broth, potatoes, celery and pearl couscous enlivened by a large quantity of fresh herbs. Green onions and celery are sautéed in butter, then potato, broth and couscous simmer until tender. Fresh lemon juice and two cups of chopped herbs are stirred in off heat to preserve brightness. The soup is served hot with a dollop of sour cream and crusty bread. The recipe yields four servings and emphasizes quick cooking and vivid, verdant flavors.
Read at The Mercury News
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