Yield: 6 Servings
|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.
DETROIT AVE. CLEVELAND.
WINE:MACON LES CHARMES, 1979
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .