SOUPSONG HAS GONE HARDCOPY!
Buy one (or more) at amazon.com or barnesandnoble.com.
Release date: 12/28/2004.

You'll find this recipe in it, From AN EXALTATION OF SOUPS,
copyright © 2004
by Patricia Solley,
Published by Three Rivers Press.

* * *
Click HERE to register your comments...or improve the recipe.

Or do you want to take another look at the homepage MENU?

Or do you want to SEARCH for something specific?


French Tarragon Soup


Elegant and bracing on a hot summer's day. Serve to 4 people as a luncheon first course.

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.