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| Fresh Herb Summer Soup Recipe |
Category: Soups
Rating:
N/A
Servings: 8
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Ingredients
6 cup chicken broth or stock
2/3 cup snipped fresh chives
2/3 cup minced fresh basil
1 1/2 cup finely minced fresh parsley
4 tablespoon minced fresh mint leaves
4 egg yolks; room temperature
3 cup whipping cream
1 white pepper to taste
Cooking Directions:
Pour chicken broth into a large saucepan. Add the fresh herbs. Bring to a boil, lower heat, and simmer for 20 minutes. In a separate bowl, beat the egg yolks lightly with the cream. Slowly whisk 1 cup of the hot broth mixture into the cream-yolk mixture. Pour this mixture into the pan in a stream, whisking constantly. Cook for 6 to 8 minutes or until thickened. Do not boil. Cool completely. Chill, covered, for at least 3 hours, better if chilled overnight. Seasan with white pepper. Garnish with minced fresh herbs. Yield: 8 to 10 servings.
BEN HUSSMAN (MRS. WALTER, JR.)
From , by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
soups
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