Herbed celery soup
4 servings
Ingredients
| Quantity | 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 |
| Salt And Pepper -- to taste | ||
| 4 | slices | French Bread |
| Nutmeg -- as garnish | ||
Directions
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