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Fresh Herb Summer Soup



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Fresh Herb Summer Soup

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

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.)

Ingredients:

6 c Chicken broth or stock
2/3 c Snipped fresh chives
2/3 c Minced fresh basil
1 1/2 c Finely minced fresh parsley
4 tb Minced fresh mint leaves
4 Egg yolks; room temperature
3 c Whipping cream
White pepper to taste

Serves:

8 Servings
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