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Shaker Herb Soup

chef.camargo's picture
Ingredients
  Butter 4 Tablespoon
  Finely chopped celery 1 Cup (16 tbs)
  Finely cut chives 3 Tablespoon (Fresh)
  Finely chopped sorrel/Bottled / canned sorrel - 2 tablespoons 4 Tablespoon (Fresh)
  Crumbled dried chervil 1 Tablespoon
  Crumbled dried tarragon 1 Teaspoon
  Chicken stock 1 Quart (Fresh Or Canned)
  Freshly ground black pepper To Taste
  Ground nutmeg 1 Teaspoon (Preferably Freshly Grated)
  Grated cheddar cheese 1 Cup (16 tbs) (Fresh)
Directions

MAKING
1 In a heavy 2- to 3-quart saucepan, melt the butter over moderate heat.
2 Add in the celery and chives.
3 Stir frequently, cooking for about 5 minutes, until they are soft but not brown.
4 Stir in the sorrel, chervil and tarragon and cook for a minute.
5 Add in the chicken stock and some pepper.
6 Bring the soup to a boil over high heat.
7 Lower the heat and simmer partially covered for 20 minutes.
8 Correct the seasoning.

SERVING
9 Into individual soup bowls, pour in the soup.
10 Sprinkle each portion with a little nutmeg.
11 Serve immediately, accompanied with a bowl of grated cheese for that added flavor.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Interest: 
Party, Healthy
Cook Time: 
40 Minutes
Servings: 
4

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