4 T butter 1 T crumbled dried chervil
1 c finely chopped celery 1 tsp crumbled dried tarragon
3 T finely cut fresh chives 1 quart chicken stock, fresh or canned
4 T finely cut fresh sorrel, Freshly ground black pepper
or substitute 2 T bottled Ground nutmeg
or canned sorrel 1 c freshly grated Cheddar cheese
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In a heavy 2- to 3-quart saucepan, melt the butter over moderate heat.
When the foam begins to subside, add the celery and chives and, stirring
frequently, cook for about 5 minutes, until they are soft but not brown.
Stir in the sorrel, chervil and tarragon and cook for a minute. Then add
the chicken stock and a few grindings of pepper and bring the soup to a
boil over high heat. Reduce the heat to low and simmer partially covered
for 20 minutes.Taste for seasoning, ladle the soup into individual heated bowls, and sprinkle each portion with a little nutmeg. Serve at once, accompanied by a bowl of grated cheese. Serves 4 to 6.
