Soup chiffonade

Soup chiffonade

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1 lettuce
4 spring onions, finely chopped
2 sprigs fresh mint
6 leaves fresh tarragon
or A pinch dried tarragon
1 tablespoon chopped parsley or chervil
1 cup fresh or frozen peas
5 cups chicken stock
salt and freshly ground pepper

Method

  1. Shred the lettuce finely and place in a saucepan with the spring onions, finely chopped herbs and peas. Add the chicken stock and season with salt and pepper, to taste. Cover and simmer gently for 15 minutes.

Note:

  • finely sliced beans may substitute for the peas.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again