Shaker Herb Soup
Shaker herb soup with chives, chervil, sorrel, and tarragon simmered in chicken broth, ladled over toast, and topped with nutmeg and grated cheddar. A garden-fresh 40-minute bowl of pure simplicity.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
40 minThe 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
Ingredients
Directions
Melt butter in skillet, then add herbs and celery and simmer for 3 minutes.
Add broth and seasonings. Cook gently for 20 minutes.
Place sliceds of toast in tureen and pour soup over them.
Add nutmeg and sprinkle with grated cheese.
Serve very hot.
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