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Shaker Fresh Herb Soup

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Submitted by Paddy6

YIELD

4 servings

PREP

10 min

COOK

25 min

READY

40 min

Ingredients

1 15
TABLESPOON ML BUTTER, UNSALTED
2 3E+1
TABLESPOONS ML CHIVES
fresh, minced
2 3E+1
TABLESPOONS ML CHERVIL
fresh, minced
2 3E+1
TABLESPOONS ML LEMON
sorrel leaves, minced
2 1E+1
TEASPOONS ML TARRAGON LEAVES
fresh, minced
1 237
CUP ML CELERY STALKS
finely chopped
4 946
CUPS ML VEGETABLE STOCK
1 1
PINCH PINCH SUGAR *
4 4
SLICES SLICES BREAD
whole wheat, toasted
1 1
DASH DASH NUTMEG
freshly ground *
1 1
X 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 301g (10.6 oz)
Amount per Serving
Calories 99 34% 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?
Low Cholesterol, Trans-fat Free
 

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