Yield: 6 Servings
Measure | Ingredient |
---|---|
2 quarts | Rich chicken stock; see recipe (up to) |
8 \N | Sorrel leaves (up to) |
10 \N | Sprigs parsley; no stems (up to) |
8 \N | Sprigs chervil; no stems |
1 cup | Fresh basil leaves (up to) |
10 \N | Romaine lettuce leaves |
1½ cup | Fresh spinach; no stems |
2 \N | Eggs; hard-cooked & finely chopped |
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, .