Shaker Herb Soup Recipe
Ingredients
| Butter | 4 Tablespoon | |
| Celery | 1 Cup (16 tbs), finely chopped | |
| Fresh chives - 3 tablespoons, finely cut | ||
| Sorrel | 4 Tablespoon | |
| Substitute bottled or canned sorrel - 2 tablespoons | ||
| Chervil | 1 Tablespoon, crumbled | |
| Dried tarragon | 1 Teaspoon, crumbled | |
| Chicken stock | 1 Quart | |
| black pepper | 1 | |
| Ground nutmeg, preferably freshly grated | ||
| Cheddar Cheese | 1 Cup (16 tbs), freshly grated | |
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.
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.
Chef
