Fresh herb summer soup
8 Servings
Ingredients
| Quantity | 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 | Egg yolks; room temperature | |
| 3 | cups | Whipping cream |
| White pepper to taste | ||
Directions
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.
BEN HUSSMAN (MRS. WALTER, JR.)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .