Post by carnation037 on Jan 13, 2003 2:22:47 GMT -6
Shaker Herb Soup
4 Tbs (60 ml) butter
1 cup (250 ml) finely chopped celery
1/4 cup (60 ml) finely chopped fresh chives
1/4 cup (60 ml) finely chopped fresh sorrel
1/4 cup (60 ml) chopped fresh chervil or 4 tsp (20 ml) dried
1 Tbs (15 ml) chopped fresh tarragon or 1 tsp (5 ml) dried
Freshly ground pepper to taste
4 cups (1 L) chicken or vegetable stock
Freshly ground nutmeg
Grated cheddar cheese for garnish
Heat the butter in a large saucepan over moderate heat and saute the
celery and chives until tender but not brown, about 5 minutes. Add
the remaining herbs and pepper and cook for 2 minutes. Add the stock
and bring to a boil. Reduce the heat and simmer partially covered for
20 minutes. Ladle the soup into individual bowls and sprinkle each
with a grating of nutmeg. Serve accompanied by grated cheese. Serves
4 to 6.
4 Tbs (60 ml) butter
1 cup (250 ml) finely chopped celery
1/4 cup (60 ml) finely chopped fresh chives
1/4 cup (60 ml) finely chopped fresh sorrel
1/4 cup (60 ml) chopped fresh chervil or 4 tsp (20 ml) dried
1 Tbs (15 ml) chopped fresh tarragon or 1 tsp (5 ml) dried
Freshly ground pepper to taste
4 cups (1 L) chicken or vegetable stock
Freshly ground nutmeg
Grated cheddar cheese for garnish
Heat the butter in a large saucepan over moderate heat and saute the
celery and chives until tender but not brown, about 5 minutes. Add
the remaining herbs and pepper and cook for 2 minutes. Add the stock
and bring to a boil. Reduce the heat and simmer partially covered for
20 minutes. Ladle the soup into individual bowls and sprinkle each
with a grating of nutmeg. Serve accompanied by grated cheese. Serves
4 to 6.