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Shaker Fresh Herb Soup

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

25 min

Ready

40 min
Low Cholesterol, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 tablespoon butter, unsalted
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2 tablespoons chives
fresh, minced
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2 tablespoons chervil
fresh, minced
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2 tablespoons lemon
sorrel leaves, minced
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2 teaspoons tarragon leaves
fresh, minced
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1 cup celery stalks
finely chopped
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4 cups vegetable stock
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1 x salt and black pepper
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1 pinch sugar
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4 slices bread
whole wheat, toasted
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1 dash nutmeg
freshly ground
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1 x cheddar cheese
grated
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Ingredients

Amount Measure Ingredient Features
15 ml butter, unsalted
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3E+1 ml chives
fresh, minced
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3E+1 ml chervil
fresh, minced
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3E+1 ml lemon
sorrel leaves, minced
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1E+1 ml tarragon leaves
fresh, minced
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237 ml celery stalks
finely chopped
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946 ml vegetable stock
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1 x salt and black pepper
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1 pinch sugar
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4 slices bread
whole wheat, toasted
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1 dash nutmeg
freshly ground
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1 x cheddar cheese
grated
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 301g (10.6 oz)
Amount per Serving
Calories 9934% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 196mg 8%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 5%
Sugars g
Protein 5g
Vitamin A 6% Vitamin C 9%
Calcium 9% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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