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