FRESH HERB SOUP
I love herbs and this is so healing, always stir clockwise when empowering your soup. This soup will chase away what ails you.
2 large shallots, minced
2 small red potatoes, peeled and halved (6 ounces)
2 medium carrots, cut crosswise into 2-inch lengths
1 Tablespoon Butter or margarine, unsalted
2 Tablespoons Fresh chives, minced
2 Tablespoons Fresh chervil, minced
2 Tablespoons Lemon sorrel leaves, minced
2 teaspoons Fresh tarragon, minced
1 cup Celery ribs -- finely chopped
4 cups Vegetable broth
Salt and Pepper
1 pinch Sugar
4 slices Whole wheat bread , toasted
1 dash 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 rest of the veggies and 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
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