Herbed Celery Soup

Makes 8 Servings.

4 tablespoons butter
4 cups finely chopped celery
2 teaspoons chopped dried chives
1-1/2 teaspoons chopped dried tarragon
1/2 teaspoon chopped dried chervil
8 cups chicken stock
1/4 teaspoon sugar
Salt and pepper to taste
8 slices French bread, toasted
Ground nutmeg as garnish

Melt the butter in a medium saucepan and add the celery, chives, tarragon and chervil. Cover and cook for 5 minutes or until celery has softened.

Add the chicken stock, sugar and salt and pepper to taste. Simmer over low heat for about 20 minutes.

Just before serving, toast the bread and place a slice in each bowl, then ladle the soup over. Garnish with a pinch of ground nutmeg.