Name: Herb Soup
Yield: Makes 6 Servings
Ingredients: 6 egg yolks; 1 large bunch of fresh chives, finely chopped, about ¼ cup; 1-½ cups heavy cream; salt and white pepper; 12 large sorrel leaves, cut into thin shreds; juice of 1 lemon or more to taste; 1 quart dried porcini broth; 2 bunches of fresh chervil, finely chopped, about 5 tablespoons; ¼ cup finely chopped parsley

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

I save this rich and elegant soup for special dinners, because it never fails to impress. My guests are always intrigued and full of questions about which herbs I’ve used, and they’re usually fascinated when I tell them. Invariably they’ve never heard of one or two and usually leave wanting to make this soup at home.

Try the soup with different combinations of your favorite fresh herbs. Always remember when cooking with fresh herbs to chop them at the last minute; other wise their f