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French Tarragon Soup




Source of Recipe


Mai


Recipe Introduction


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




List of Ingredients




5 cups chicken stock
4 teaspoons fresh tarragon (or 2 teaspoons dried tarragon)
1 envelope unflavored gelatin
1/4 cup cold water
1/4 cup cooked shrimp, coarsely chopped
chopped fresh parsley
fresh lemon juice
4 paper thin lemon slices
lettuce leaves



Recipe



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