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Herb Soup II

Herb Soup II
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Yield: Serves 4

Chicken stock may also be used as the base.


  • 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

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