Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Butter or margarine -- |
| \N \N | Unsalted |
| 2 tablespoons | Fresh chives -- minced |
| 2 tablespoons | Fresh chervil -- minced |
| 2 tablespoons | Lemon sorrel leaves -- |
| \N \N | Minced |
| 2 teaspoons | Fresh tarragon -- minced |
| 1 cup | Celery ribs -- finely |
| \N \N | Chopped |
| 4 cups | Vegetable broth |
| \N \N | Salt and pepper |
| 1 pinch | Sugar |
| 4 slices | Whole wheat bread -- |
| \N \N | Toasted |
| 1 dash | Freshly ground nutmeg |
| \N \N | Grated cheddar cheese |
Melt the butter over medium heat in a large heavy pot.
Add the herbs and celery and cook, stirring, until wilted and soft, about 3 minutes.
Add the broth, salt, pepper, and sugar.
Bring to a boil, reduce the heat to low, cover, and simmer for 20 minutes.
Place a slice of toast in each soup bowl and pour the soup over. Dust with nutmeg and sprinkle with grated cheese Recipe By : Sister Amelia's Shaker Receipts