| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Soups |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter or margarine; unsalted |
| 2 |
tb |
Fresh chives; minced |
| 2 |
tb |
Fresh chervil; minced |
| 2 |
tb |
Lemon sorrel leaves; minced |
| 2 |
ts |
Fresh tarragon; minced |
| 1 |
c |
Celery ribs; finely chopped |
| 4 |
c |
Vegetable broth |
|
|
Salt and pepper |
| 1 |
pn |
Sugar |
| 4 |
sl |
Whole wheat bread; toasted |
| 1 |
ds |
Freshly ground nutmeg |
|
|
Grated cheddar cheese |
INSTRUCTIONS
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
Posted to MC-Recipe Digest V1 #198
Date: Wed, 14 Aug 1996 15:01:29 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
NOTES : Among the innovations we owe to Shakers is the packing of seeds
for sale in small envelopes. They started the first commercial
herb industry in the US. This recipe also printed in Caroline
Piercy. The Shaker Cookbook. NY, Weathervan Books, 1986. It was
reprinted in Maggie Oster's Herb Garden (1993:42) NY: MacMillan
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