Herb Consommé


1-1/2 quarts clarified chicken stock
2 tablespoons chopped chives
1 tablespoon chopped parsley
1 tablespoon chopped chervil
Salt and pepper to taste
Lemon slices
Chopped chervil


Heat stock to boiling in soup kettle and add herbs. Remove from heat and let herbs cook slowly as soup cools. After 15 minutes strain through cheesecloth and return broth to kettle. Season with salt and pepper, reheat, and serve hot. Garnish with thin slices of lemon and chopped chervil.


6 servings.

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