Side Pannel
Fresh Herb Summer Soup
Ingredients List
- 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
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.)
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.)
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