French Tarragon Soup Recipe - Cooking Index
French Tarragon Soup Recipe - Cooking Index
Elegant and bracing on a hot summer's day. Serve to 4 people as a luncheon first course.
Courses: Soup| 5 cups | 1185ml | Chicken stock |
| 4 teaspoons | 20ml | Fresh tarragon |
| (or 2 tspns dried tarragon) | ||
| 1 | Unflavored gelatin | |
| 1/4 cup | 59ml | Cold water |
| 1/4 cup | 36g / 1.3oz | Coarsely-chopped cooked shrimp |
| Chopped fresh parsley | ||
| Fresh lemon juice | ||
| 4 | Lemon slices - (paper thin) | |
| Lettuce leaves |
Dissolve the gelatin in the cold water and reserve. Bring the stock to a boil in a medium saucepan. Reduce heat and simmer 5 minutes. Add the tarragon and dissolved gelatin, mixing well. Remove from heat and let cool -- then cover and refrigerate for at least 4 hours.
When ready to serve, line bowls with the lettuce. Gently stir the soup, then ladle into the bowls. Sprinkle each with the shrimp, parsley, and lemon juice, and top each with a lemon slice.
Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com
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