Potage aux herbes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | quarts | Rich chicken stock; see recipe (up to) |
| 8 | Sorrel leaves (up to) | |
| 10 | Sprigs parsley; no stems (up to) | |
| 8 | Sprigs chervil; no stems | |
| 1 | cup | Fresh basil leaves (up to) |
| 10 | Romaine lettuce leaves | |
| 1½ | cup | Fresh spinach; no stems |
| 2 | Eggs; hard-cooked & finely chopped | |
Directions
Heat stock in large saucepan. Finely chop all greens, combining everything except spinach. Add mixture to heating stock. When stock reaches boil, reduce heat & simmer for 45 minutes. When almost ready to serve, stir in the spinach & simmer 3-5 minutes longer. Ladle into soup bowls & garnish with chopped egg.
HECK'S
DETROIT AVE. CLEVELAND.
WINE:MACON LES CHARMES, 1979
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .