FRESH HERB SOUP 1 Tablespoon Butter or margarine, unsalted
2 Tablespoons Fresh chives, minced
2 Tablespoons Fresh chervil, minced
2 Tablespoons Lemon sorrel leaves, minced
2 teaspoons Fresh tarragon, minced
1 cup Celery ribs -- finely chopped
4 cups Vegetable broth
Salt and Pepper
1 pinch Sugar
4 slices Whole wheat bread , toasted
1 dash Freshly ground nutmeg
Grated cheddar cheese
Melt the butter over medium heat in a large heavy pot. Add the herbs
and
celery and cook,
stirring, until wilted and soft, about 3 minutes. Add the broth, salt,
pepper, and sugar. Bring to a
boil, reduce the heat to low, cover, and simmer for 20 minutes.
Place a slice of toast in each soup bowl and pour the soup over. Dust
with
nutmeg and sprinkle
with grated cheese