750 ml/1 1/4 pints Meat Stock
4 fresh basil leaves, chopped 1 sprig fresh chervil, chopped
1 sprig fresh flat-leaf parsley, chopped 4 mint leaves, chopped
2 teaspoons chopped fresh thyme salt


1.Prepare a fairly thick meat stock, leave to cool, then strain through a fine strainer into a saucepan to remove the fat.
2. Bring to the boil over a low heat. Place all the herbs in a soup tureen, remove the stock from the heat and ladle it over them.
3.Season lightly with salt and leave to infuse for at least 2 hours, then serve.

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