Potage Aux Herbes

Name: Potage Aux Herbes (Sorrel, Lettuce and Chervil Soup)
Cuisine: France
Ingredients: ¼ lb. of sorrel; 1 heaped tablespoon of chervil, the yolks of 2 eggs; 1 heaped tablespoon of chervil, the yolks of 2 eggs; ½ a small lettuce (outer leaves not to be used); ½ a small lettuce (outer leaves not to be used); 1 tablespoon of butter, croûtons of fried bread, salt and pepper; 1 tablespoon of butter, croûtons of fried bread, salt and pepper; 2½ pints of good stock; 1 tablespoon of butter, croûtons of fried bread, salt and pepper; 1 tablespoon of butter, croûtons of fried bread, salt and pepper; 1 tablespoon of butter, croûtons of fried bread, salt and pepper

Sorrel, Lettuce and Chervil Soup

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

“Herbes” in France does not mean only herbs, as we understand the word, but also includes sorrel, lettuce, etc.

Ingredients

¼ lb. of sorrel
½ a small lettuce (outer leaves not to be used)
1 heaped

Europe
France
Soup
Vegetarian

Method

Pick and wash the sorrel and the lettuce and cut in thin strips. Pick the chervil from the stalks and chop coarsely. Put all in a saucepan with a little butter and simmer very slowly for 30 minutes, till the vegetables are quite tender. Now add the stock, cover the saucepan and simmer for another ½ an hour. Ten minutes before serving, mix the yolks of eggs in a basin with a lit