Soups & Stews > Soup & Stew Flavor Enhancers > Herbs & Spices > Using Fresh Herbs in Soups & Stews

Fresh Herb Finishing Butter: Elevate Your Soup's Flavor

Create a compound butter infused with fresh herbs to add a luxurious and flavorful finishing touch to your soups and stews. A small dollop of herb butter melts into the hot liquid, enriching the broth and releasing a burst of aromatic herbs. Perfect for adding a touch of elegance and complexity to simple soups.

Prep Time
10 minutes
Cook Time
None
Servings
Yields approximately 1/2 cup of herb butter
Ingredients
  • 1/2 cup Unsalted Butter
  • 1/4 cup Fresh Parsley
  • 2 tablespoons Fresh Chives
  • 1 tablespoon Fresh Tarragon
  • 1/2 teaspoon Lemon Zest
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Black Pepper

Prepare the Herbs

Thoroughly wash and dry the fresh parsley, chives, and tarragon. Finely chop the herbs using a sharp knife or herb chopper. The finer the chop, the more evenly the flavors will distribute throughout the butter.

Combine Ingredients

In a medium bowl, combine the softened butter, chopped parsley, chives, tarragon, lemon zest (if using), salt, and pepper. Use a fork or spatula to thoroughly mix all the ingredients until they are evenly incorporated into the butter. Ensure there are no large clumps of butter remaining.

Shape the Butter

Place a sheet of parchment paper or plastic wrap on a clean work surface. Spoon the herb butter onto the center of the parchment paper. Shape the butter into a log or any desired shape. Roll the parchment paper tightly around the butter log and twist the ends to seal. Alternatively, you can spoon the herb butter into a small ramekin or airtight container.

Chill the Butter

Refrigerate the herb butter for at least 30 minutes, or until firm. This will allow the flavors to meld and the butter to become easier to slice. The herb butter can be stored in the refrigerator for up to 1 week or frozen for longer storage.

Using the Herb Butter

Just before serving your soup or stew, slice off a small pat of herb butter (about 1 teaspoon per serving). Place the pat of butter on top of the hot soup or stew. Allow the butter to melt and swirl it gently into the liquid. The herb butter will add richness, flavor, and a beautiful sheen to your soup.

Nutrition Facts Estimated per 100g of product

Please note: Nutritional information is an estimate and can vary based on specific ingredients and amounts used. Since this is primarily butter, it will be high in fat and calories. Herbs contribute minimal calories, but add micronutrients.

Other Considerations for Nutrition

Butter is high in saturated fat. Use sparingly as a finishing touch. The herbs add vitamins and minerals, but in small amounts.

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FAQ

  • Can I use salted butter instead of unsalted?

    Yes, but reduce the amount of added salt in the recipe to avoid an overly salty butter.
  • Can I use different herbs?

    Absolutely! Feel free to experiment with other fresh herbs such as dill, basil, oregano, or thyme. Consider the flavor profile of your soup or stew when choosing herbs.
  • How long will the herb butter last?

    The herb butter will last for up to 1 week in the refrigerator or several months in the freezer. Be sure to store it in an airtight container to prevent it from absorbing odors from the refrigerator.