Shaker Herb Soup

The Shaker communities were master gardeners, and this soup lets fresh herbs do all the talking. Chives, chervil, sorrel, and tarragon simmered in butter with celery, then gently cooked in chicken broth until every spoonful tastes like a spring garden.

Ladled over slices of toasted white bread in a tureen, finished with a grating of nutmeg and a shower of sharp cheddar. The toast softens and soaks up the fragrant broth while the cheese melts into golden strings across the surface.

Forty minutes, start to finish. No cream, no thickener, just herbs and broth doing what they do best.

Pro Tips

• Use the freshest herbs you can find; dried herbs won’t give you the same bright, garden-forward flavor
• Simmer the herbs gently in butter first to release their oils before adding the broth
• A dash of sugar rounds out any bitterness from the sorrel
• Use a sharp, aged cheddar for the best contrast against the delicate herb broth