Guest guest Posted April 14, 2001 Report Share Posted April 14, 2001 Queen Anne's Broth Queen Anne's broth, a deep golden chicken broth flavoured with herbs and spices, was taken every morning for breakfast by that large ailing lady. She believed, and it was thought to be true, that the broth was particularly wholesome and nourishing. In the summer you can add sorrel and shredded lettuce, as well as some of the more unusual herbs - purslane and borage, 'but green herbs do rob the strength and vigour of the potage'. Serves 6 Chicken stock - 1.2 litres (2 pints) Onion - 1, chopped Garlic clove - 1 Parsley - 2 sprigs Thyme - 2 sprigs Mint - 2 sprigs Lemon balm - 2 sprigs Coriander seeds - 12 Saffron - large pinch Cloves - 4 Salt and freshly ground pepper - a little METHOD 1.Place all the ingredients in a saucepan and simmer for 30 minutes, covered, to infuse the broth with all the delicate herbal and spicy savours. 2.Strain and serve hot, with freshly made fingers of toast to dip into the soup. Quote Link to comment Share on other sites More sharing options...
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