Georgian Soup with Fresh Herbs

[anonynurse 13]

2 TBSP butter

1/2 C chopped shallots

6 C chicken or vegetable stock

2 TBSP flour

2 large eggs

1/4 tsp sugar

1 TBSP white wine vinegar

2 TBSP chopped fresh tarragon

3 TBSP chopped fresh cilantro

1/2 tsp salt or to taste

In a large, heavy pot, over medium heat, melt the butter. Saute shallots for 4 to 5 minutes until soft. Raise heat, add 4 1/2 cups of the stock and bring to a boil. In a small bowl, whisk flour with 1 cup remaining stock and gradually add to the boiling Soup. Reduce heat and simmer 10 min, then remove and allow to cool.

In medium bowl, whisk together eggs with remaining 1/2 cup stock. Add sugar and vinegar; beat well. Gradually pour about 1 cup of warm soup into the egg mixture, whisking constantly. Slowly add the egg mixture back into the soup, whisking constantly (this keeps the egg from "scrambling" when it meets the heat). Heat until just below simmering point for 45 seconds. Remove from heat, add fresh herbs and salt. Serve.

[SeattleSue 25]

Mmmmm Sounds delish... Tarragon and eggs, a favorite combo of mine...I'm sure it would be amazing with a lemon finish! I think I may try this TONIGHT!

2 TBSP butter

1/2 C chopped shallots

6 C chicken or vegetable stock

2 TBSP flour

2 large eggs

1/4 tsp sugar

1 TBSP white wine vinegar

2 TBSP chopped fresh tarragon

3 TBSP chopped fresh cilantro

1/2 tsp salt or to taste

In a large, heavy pot, over medium heat, melt the butter. Saute shallots for 4 to 5 minutes until soft. Raise heat, add 4 1/2 cups of the stock and bring to a boil. In a small bowl, whisk flour with 1 cup remaining stock and gradually add to the boiling Soup. Reduce heat and simmer 10 min, then remove and allow to cool.

In medium bowl, whisk together eggs with remaining 1/2 cup stock. Add sugar and vinegar; beat well. Gradually pour about 1 cup of warm soup into the egg mixture, whisking constantly. Slowly add the egg mixture back into the soup, whisking constantly (this keeps the egg from "scrambling" when it meets the heat). Heat until just below simmering point for 45 seconds. Remove from heat, add fresh herbs and salt. Serve.

[SeattleSue 25]

Anonynurse...

This was very good. Didn't diappoint. I love hollandaise and this was very tasty with a nod in that direction. Thank you!

Susan