Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Butter |
| 2 tablespoons | Chopped chives |
| 2 tablespoons | Minced chervil |
| 2 tablespoons | Minced sorrel |
| ½ teaspoon | Finely cut tarragon |
| 1 cup | Finely chopped celery |
| 4 cups | Chicken broth |
| \N \N | Salt and pepper to taste |
| \N \N | Sprinkle sugar |
| 6 \N | Slices white toast |
| \N \N | Dash nutmeg |
| \N \N | Grated cheddar cheese |
Melt butter in skillet, then add herbs and celery and simmer for 3 minutes. Add broth and seasonings. Cook gently for 20 minutes. Place sliceds of toast in tureen and pour soup over them. Add nutmeg and sprinkle with grated cheese. Serve very hot. Makes 4-6 servings.