| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 2 |
tb |
Chopped chives |
| 2 |
tb |
Minced chervil |
| 2 |
tb |
Minced sorrel |
| 1/2 |
ts |
Finely cut tarragon |
| 1 |
c |
Finely chopped celery |
| 4 |
c |
Chicken broth |
|
|
Salt and pepper to taste |
|
|
Sprinkle sugar |
| 6 |
|
Slices white toast |
|
|
Dash nutmeg |
|
|
Grated cheddar cheese |
INSTRUCTIONS
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. Makes 4-6 servings.
Posted to MM-Recipes Digest V3 #298
Date: Thu, 31 Oct 1996 00:17:20 -0500
From: Cindy J Hartlin <chartlin@total.net>
A Message from our Provider:
“Do you have PEACE in your life? Trust in God.”