Herbed celery soup

Yield: 4 servings

Measure Ingredient
2 tablespoons Butter Or Margarine
2 cups Celery -- finely chopped
1 teaspoon Dried Chives -- chopped
¾ teaspoon Dried Tarragon -- chopped
¼ teaspoon Dried Chervil -- chopped
4 cups Chicken Stock
⅛ teaspoon Sugar
\N \N Salt And Pepper -- to taste
4 slices French Bread
\N \N Nutmeg -- as garnish

1. Melt the butter in a medium saucepan and add the celery, chives, tarragon, and chervil. Cover and cook for 5 mins. or until celery has softened.

2. Add the chicken stock, sugar, and any salt and pepper you desire.

Simmer over low heat for about 20 mins.

3. Just before serving, toast the breaad, preferably under a broiler.

Place a piece of bread in each soup bowl, and ladle the soup over the bread. Garnish with a pinch of ground nutmeg. Makes 4 servings.

Recipe By : In The Kitchen With Bob (Bowersox) - ISBN 0-688-13797-0

From: Dan Klepach Date: 09-11-95 (14:01) (159) Fido: Cooking

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