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1 t butter 2 T chives, chopped 2 T chervil, minced 2 T sorrel, minced 1/2 t tarragon, cut fine 1 c celery, cut fine 1 quart chicken broth salt and pepper to taste
suggestion of sugar 6 slices of toast dash of nutmeg grated cheese Put butter in skillet; when melted add minced herbs and celery and simmer for 3 minutes. Add broth and seasoning. Cook gently for 20
minutes. Place slices of toast in tureen and pour soup over them; add nutmeg and sprinkle with grated cheese. Serve very hot. Serves 4-6. |