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CATEGORY CUISINE TAG YIELD
Vegetables, Meats, Eggs French Vegetable 6 Servings

INGREDIENTS

2 qt Rich chicken stock; see recipe (up to)
8 Sorrel leaves (up to)
10 Sprigs parsley; no stems (up to)
8 Sprigs chervil; no stems
1 c Fresh basil leaves (up to)
10 Romaine lettuce leaves
1 1/2 c Fresh spinach; no stems
2 Eggs; hard-cooked & finely chopped

INSTRUCTIONS

Heat stock in large saucepan. Finely chop all greens, combining everything
except spinach. Add mixture to heating stock. When stock reaches boil,
reduce heat & simmer for 45 minutes. When almost ready to serve, stir in
the spinach & simmer 3-5 minutes longer. Ladle into soup bowls & garnish
with chopped egg.
HECK'S
DETROIT AVE. CLEVELAND.
WINE:MACON LES CHARMES, 1979
From the <Micro Cookbook Collection of French Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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