Shaker fresh herb soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter or margarine -- |
| Unsalted | ||
| 2 | tablespoons | Fresh chives -- minced |
| 2 | tablespoons | Fresh chervil -- minced |
| 2 | tablespoons | Lemon sorrel leaves -- |
| Minced | ||
| 2 | teaspoons | Fresh tarragon -- minced |
| 1 | cup | Celery ribs -- finely |
| Chopped | ||
| 4 | cups | Vegetable broth |
| Salt and pepper | ||
| 1 | pinch | Sugar |
| 4 | slices | Whole wheat bread -- |
| Toasted | ||
| 1 | dash | Freshly ground nutmeg |
| Grated cheddar cheese | ||
Directions
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