Shaker fresh herb soup

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

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