POTAGE AUX HERBES (Sorrel, Lettuce, and Chervil Soup)

"HERBES" in France does not mean only herbs, as we understand the word, but also includes sorrel, lettuce, etc.

Ingredients :

• 1/4 lb. of sorrel
• 1/2 a small lettuce (outer leaves not be used)
• 1 1/2 tablkespoons of chervil
• the yolks of 2 eggs
• 2 1/2 pints of good STOCK
• 1 tablespoon of butter
• croutons of fried bread
• salt
• pepper

Method :

1. Pick and wash the sorrel and the lettuce and cut in thin strips.
2. Pick the chervil from the stalks and chopped coarsely.
3. put all in a saucepan with a little butter and simmer very slowly for 30 minutes, till the vegetables are quite tender.
4. Now add the STOCK, cover the saucepan and simmer for another 1/2 hour.
5. Ten minutes before serving, mix the yolks of eggs in a bowl with a little cold STOCK.
6. Remove the saucepan from the fire, and add gradually a few spoonfuls of the warm STOCK to the eggs, then add the egg mixture gradually to the soup, stirring well.
7. Replace the saucepan on the fire.
8. Put in a small pat of butter just before serving.
9. Small dice of bread --CROUTONS-- fried in butter, are served with this.

"HERBES" in France does not mean only herbs, as we understand the word, but also includes sorrel, lettuce, etc.

Ingredients :

• 1/4 lb. of sorrel
• 1/2 a small lettuce (outer leaves not be used)
• 1 1/2 tablkespoons of chervil
• the yolks of 2 eggs
• 2 1/2 pints of good STOCK
• 1 tablespoon of butter
• croutons of fried bread
• salt
• pepper

Method :

1. Pick and wash the sorrel and the lettuce and cut in thin strips.
2. Pick the chervil from the stalks and chopped coarsely.
3. put all in a saucepan with a little butter and simmer very slowly for 30 minutes, till the vegetables are quite tender.
4. Now add the STOCK, cover the saucepan and simmer for another 1/2 hour.
5. Ten minutes before serving, mix the yolks of eggs in a bowl with a little cold STOCK.
6. Remove the saucepan from the fire, and add gradually a few spoonfuls of the warm STOCK to the eggs, then add the egg mixture gradually to the soup, stirring well.
7. Replace the saucepan on the fire.
8. Put in a small pat of butter just before serving.
9. Small dice of bread --CROUTONS-- fried in butter, are served with this.