Shaker Herb Soup
|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)|
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.
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.