LOCATION: Recipes >> Soups >> Fines Herbs
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Fines Herbs
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Fines Herbs Soup
1 Tbs. butter
2 Tbs. minced fresh chervil
1/2 tsp. chopped fresh tarragon
1 quart chicken broth
2 Tbs. chopped fresh chives
2 Tbs. minced fresh sorrel
1 c. minced celery
salt & pepper to taste
pinch of sugar
pinch of grated nutmeg
1/3 c. grated cheddar cheese
6 slices toasted french bread
Melt butter in deep saucepan. Add herbs and celery and saute about
3 minutes. Add broth, salt & pepper, sugar. Simmer gently for
about 20 minutes. Pour into blender or food processor and puree
until smooth.
Place slices of toasted bread in the bottom of soup tureen or
individual serving bowls. Pour soup over bread. Sprinkle with
cheese and grated nutmeg. Serve very hot. Serves 6
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