Herb Soup
- 1 cup spinach, finely shredded
- 1/2 cup sorrel, shredded
- 1/4 leek, blanched & cut into thin slices
- 1 head lettuce, white heart leaves
- 4 potatoes
- 3 tsp salt
- 4 Tbsp butter
- 1 Tbsp chervil
- 2 quarts boiling water
- 1/2 pint croutons
Have the sorrel, spinach and lettuce fresh, tender and free from tough midribs. Wash and shred. Put in the stew pan with the butter and cook for 15 minutes, being careful not to brown.
Add the potatoes, salt and boiling water.
When the soup begins to boil, lower the heat and let it cook gently for one hour. At the end of this time, crush the potatoes with a fork.
Add the chervil and simmer for 5 minutes longer.
Pour into the soup tureen. Add the croutons and serve like a rascal with a smile on your face.
- The soup may be rubbed through a puree sieve and then put back on the fire. When hot to the point of boiling, pour atop 2 egg yolks which have been beaten with 2 Tbsp of milk.
- Any number of green vegetables may be used to make the soup, using only a small amount of those of strong flavor.
Add the potatoes, salt and boiling water.
When the soup begins to boil, lower the heat and let it cook gently for one hour. At the end of this time, crush the potatoes with a fork.
Add the chervil and simmer for 5 minutes longer.
Pour into the soup tureen. Add the croutons and serve like a rascal with a smile on your face.
- The soup may be rubbed through a puree sieve and then put back on the fire. When hot to the point of boiling, pour atop 2 egg yolks which have been beaten with 2 Tbsp of milk.
- Any number of green vegetables may be used to make the soup, using only a small amount of those of strong flavor.
Submitted by Jun 2, 2010
15 min
30 min
45 min