Return to Content

Herb Soup II

Yankee Plus Dec 2015


Herb Soup II
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Chicken stock may also be used as the base.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 3 tablespoons butter
  • 3 shallots, or 6 scallions
  • 2 stalks celery with leaves, chopped
  • 1 medium carrot, peeled and chopped
  • 4 cups herb stock
  • 1 egg yolk
  • 1/2 cup cream
  • Salt and pepper to taste
  • Chopped summer savory or chives


Melt butter in soup kettle. Sauté shallots, celery, and carrot until tender; do not brown. Add stock, bring mixture to a boil, immediately reduce heat, and simmer gently 20 minutes, partially covered. Press mixture through food mill. Return to kettle and reheat. In small bowl beat together egg yolk and cream. Add 1/2 cup hot soup liquid to egg mixture, blend with whisk, and pour back into kettle. Reheat, stirring slowly, but do not boil. Season with salt and pepper. Garnish with chopped summer savory or chives. (Also good cold.)
Updated Wednesday, September 5th, 2007

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111