Recipes - 1900s |
last update: 28 Nov 2007 |
French Herb Soup from Gardening with Herbs for Flavor & Fragrance - p.294 | |
| 3 Tbs butter 1 small head lettuce (shredded) 1 small bunch watercress(cut fine) 1 c sorrel(cut fine) 2 sprigs chervil (finely chopped) |
6 cups chicken stock 1 tsp salt a little pepper ½ cup cream 1 egg yolk |
| Cook the herbs in the butter, for five minutes, being careful not to brown the herbs; add chicken stock, salt and pepper, and cook for one-half hour; add cream mixed with egg yolk, and stir until heated, but not boiled. Season to taste, serve without straining, with croutons. | |
| Ed. comment - Lettuce is considered an herb for this recipe's purposes. | |