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Shaker Herb Soup

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YIELD

4 servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

1 15
TABLESPOON ML BUTTER
2 3E+1
TABLESPOONS ML CHIVES
chopped
2 3E+1
TABLESPOONS ML CHERVIL
minced
2 3E+1
TABLESPOONS ML SORREL
minced *
½ 2.5
TEASPOON ML TARRAGON LEAVES
finely cut
1 237
CUP ML CELERY
finely chopped
4 946
CUPS ML CHICKEN BROTH
1 1
X X SALT AND BLACK PEPPER
to taste *
1 1
DASH DASH SUGAR *
6 6
SLICES SLICES BREAD
white, toasted
1 1
DASH DASH NUTMEG *
1 1
X X CHEDDAR CHEESE
grated *

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 308g (10.9 oz)
Amount per Serving
Calories 216 29% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 639mg 27%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 6%
Sugars g
Protein 19g
Vitamin A 6% Vitamin C 4%
Calcium 8% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 

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