Title: Fresh Herb Summer Soup
Categories: Soup
Yield: 8 Servings

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

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.)

From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.