Herb Soup


3 tablespoons butter
1 head garden lettuce, shredded
1 small bunch watercress, chopped
1-1/2 quarts chicken or herb stock
1 teaspoon chopped parsley
1 teaspoon chopped tarragon
Salt and pepper to taste
1/2 cup cream
1 egg yolk
Sliced radishes or chopped chives


Melt butter in saucepan. Saute lettuce and watercress for 10 minutes. Do not brown. Add stock and herbs and season with salt and pepper. Cook 30 minutes, partially covered, over low heat. Remove from heat. Cool slightly. Combine cream and egg yolk in separate bowl. Pour ½ cup of hot soup into cream mixture, stir, and return mixture to soup. Heat but do not boil. Garnish with thinly sliced radishes or chopped chives. (Also good cold.)


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