Fresh herb summer soup

Yield: 8 Servings

Measure Ingredient
6 cups Chicken broth or stock
⅔ cup Snipped fresh chives
⅔ cup Minced fresh basil
1½ cup Finely minced fresh parsley
4 tablespoons Minced fresh mint leaves
4 \N Egg yolks; room temperature
3 cups Whipping cream
\N \N White pepper to taste

Pour chicken broth into a large saucepan. Add the fresh herbs. Bring to a boil, lower heat, and simmer for 20 minutes. In a separate bowl, beat the egg yolks lightly with the cream. Slowly whisk 1 cup of the hot broth mixture into the cream-yolk mixture. Pour this mixture into the pan in a stream, whisking constantly. Cook for 6 to 8 minutes or until thickened. Do not boil. Cool completely. Chill, covered, for at least 3 hours, better if chilled overnight. Seasan with white pepper. Garnish with minced fresh herbs. Yield: 8 to 10 servings.


From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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