A Cup of Soup

Whenever we had "Lady" company for luncheon, we love to serve soup -- but not a big bowl but rather "just a cup". But not in a restaurant style cup, but rather a lovely tea cup complete with saucer.

It makes for a lovely presentation -- this Cream of Green Herb Soup garnished with a chive blossom.
And looks so elegant served in a china cup and saucer. The pink flowers of the cup and saucer are picked up by the pink of the chive blossom garnish.

It's my adaptation of a recipe from the Inn at Little Washington found in a favorite herb cookbook - Cooking with Herbs by Emilie Tolley. It's easy and oh, so good!

Cream of Green Herb Soup

1 onion, diced

1 T. butter

4 cups chicken broth

2 cups freshly picked green herbs (tarragon, sorrel, chives, sage or whatever is growing in your garden)

1 cup whipping cream

salt and pepper to taste

Saute onion in butter until it is translucent. Add chicken broth and herbs which have been minced. Cook over medium heat for about 15 minutes. Puree in blender or with immersion blender. (You can strain after pureeing if you want -- I didn't). Add cream and heat. Can be garnished with an herb flower, if desired.

A fine china violet cup and saucer holds a springtime favorite, cream of lettuce soup, garnished with a violet pansy.
The pale green of the soup is the perfect foil for the pansy -- which is edible!!! Each teacup size serving of soup is a separate course -- not served with a salad or sandwich. The elegant teacup full of soup deserves full attention as it's own special course.

The lettuce soup recipe was found long ago in a favorite soup and bread cookbook, The Eljiah's Landing Restaurant cookbook. I've never been there but several of my luncheon soups have come from that book.

CREAM OF LETTUCE SOUP

1 small onion, diced

1 T. butter

1 head iceberg lettuce, chopped

4 cups chicken broth

1 cup heavy cream

salt and pepper to taste

Saute onion in butter until soft. Add chicken broth and iceberg lettuce. Simmer 10 to 15 minutes. Puree in blender or food processor. Add heavy cream, salt and pepper to taste and heat to just below a boil.

NOTE: It's amazing that the iceberg lettuce is still a bit crunch after a 15 minute simmer. Adds a great texture to the soup!