Subject: Shaker Herb Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue Nov 19 2002 - 15:01:31 EST
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FOOD FUNNY
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Reader "MCUSKLEY" sends us this "from the mouths of babes" funny:
The Sunday school teacher asked, "Now Johnny, tell me, do you say
prayers before eating?"
"No sir," he replied, "We don't have to. My mom is a good cook!"
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TODAY'S RECIPE
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We have the Shakers to thank for packaged seeds, clothes pins, and
this fragrant and healthy soup.
Shaker Herb Soup
4 Tbs (60 ml) butter
1 cup (250 ml) finely chopped celery
1/4 cup (60 ml) finely chopped fresh chives
1/4 cup (60 ml) finely chopped fresh sorrel
1/4 cup (60 ml) chopped fresh chervil or 4 tsp (20 ml) dried
1 Tbs (15 ml) chopped fresh tarragon or 1 tsp (5 ml) dried
Freshly ground pepper to taste
4 cups (1 L) chicken or vegetable stock
Freshly ground nutmeg
Grated cheddar cheese for garnish
Heat the butter in a large saucepan over moderate heat and saute the
celery and chives until tender but not brown, about 5 minutes. Add
the remaining herbs and pepper and cook for 2 minutes. Add the stock
and bring to a boil. Reduce the heat and simmer partially covered for
20 minutes. Ladle the soup into individual bowls and sprinkle each
with a grating of nutmeg. Serve accompanied by grated cheese. Serves
4 to 6.
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