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Green garden soup
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| Artist: |
_ |
| Categories: |
Soups & Stews, Vegetables |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Butter | | 1
| | Watercress, bunch | | 1/2
| | Lettuce, head | | 3
| | Scallion, with tops | | 2
| | Cabbage leaf | | 4
| | Celery top | | | Thyme, fresh, sprig | | 1
| | Parsley, handful | | 4
| cup | Chicken broth | | 1
| | Egg yolk | | 1/2
| cup | Cream, heavy | | | Seasoning, to taste |
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Procedures:
| 1 | Chop or grind the vegetables. | | 2 | Heat them gently for about ten minutes with the oil, and add broth. | | 3 | Cover and simmer slowly until very tender, about 45 minutes. | | 4 | Beat egg yolk and cream together, and add after the soup is in the tureen. | | 5 | Sprinkle with freshly ground black pepper. | | 6 | How to cook a wolf m.f.k. | | 7 | Fisher |
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