Shaker Fresh Herb Soup
Yield
4 servingsPrep
10 minCook
25 minReady
40 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter, unsalted
|
|
| 2 | tablespoons |
chives
fresh, minced |
|
| 2 | tablespoons |
chervil
fresh, minced |
|
| 2 | tablespoons |
lemon
sorrel leaves, minced |
|
| 2 | teaspoons |
tarragon leaves
fresh, minced |
|
| 1 | cup |
celery stalks
finely chopped |
|
| 4 | cups |
vegetable stock
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | pinch |
sugar
|
*
|
| 4 | slices |
bread
whole wheat, toasted |
|
| 1 | dash |
nutmeg
freshly ground |
*
|
| 1 | x |
cheddar cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter, unsalted
|
|
| 3E+1 | ml |
chives
fresh, minced |
|
| 3E+1 | ml |
chervil
fresh, minced |
|
| 3E+1 | ml |
lemon
sorrel leaves, minced |
|
| 1E+1 | ml |
tarragon leaves
fresh, minced |
|
| 237 | ml |
celery stalks
finely chopped |
|
| 946 | ml |
vegetable stock
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | pinch |
sugar
|
*
|
| 4 | slices |
bread
whole wheat, toasted |
|
| 1 | dash |
nutmeg
freshly ground |
*
|
| 1 | x |
cheddar cheese
grated |
*
|
Directions
Melt the butter over medium heat in a large heavy pot.
Add the herbs and celery and cook, stirring, until wilted and soft, about 3 minutes.
Add the broth, salt, pepper, and sugar.
Bring to a boil, reduce the heat to low, cover, and simmer for 20 minutes.
Place a slice of toast in each soup bowl and pour the soup over.
Dust with nutmeg and sprinkle with grated cheese.
