| 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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