2 tbsp chopped chives
2 tbsp minced chervil
2 tbsp minced sorrel
1/2 tsp finely cut tarragon
1 cup finely cut celery
1 quart chicken broth
1 tbsp butter
Salt and pepper to taste
A pinch of sugar
6 slices of white toast
A dash of nutmeg
2-3 tbsp grated cheddar cheese

Soup With Herbs

1. Melt butter in skillet, add herbs and celery and simmer for 3 minutes
2. Add broth and seasonings and cook gently for 20 minutes
3. Place toast in bowl and pour soup over it
4. Add nutmeg and sprinkle with cheese.