Instructions: Can be Vegetarian if you use nonfat vegetarian chicken broth OR omnivore if you use lowfat, low sodium chicken broth

Note 1: Original recipe used 2 Tbsp unsalted butter

Melt the butter in a large saucepan. Add the shallots and cook over low heat until softened, about 5 min. Add the potatoes, carrots and chicken broth and bring to a boil. Cover and simmer over low heat until the vegetables are tender, about 10 min.

Add the parsley, basil, cilantro and tarragon to the soup. Working in batches, puree the soup in a blender (CAREFUL - IT WILL BE HOT!!). Return the soup to the saucepan, add the lemon juice and season with salt and pepper. Ladle soup and serve.

Make Ahead: The soup can be prepared through Step 1 and refrigerated overnight. Reheat before proceeding.

This was very, very good!! Next time I would use less liquid so it comes out thicker as we prefer soups this way. But it was excellent this way!!

NOTES : This was very, very good!! Next time I would use less liquid so it comes out thicker as we prefer soups this way. But it was excellent this way!!

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