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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 d Freshly ground nutmeg

Grated cheddar cheese

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 Recipe By : Sister Amelia’s Shaker Receipts

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