Green garden soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 1 | Watercress; bunch | |
| ½ | Lettuce; head | |
| 3 | Scallion; with tops | |
| 2 | Cabbage leaf | |
| 4 | Celery top | |
| How to Cook a Wolf | ||
| M.F.K. Fisher | ||
| Thyme, fresh; sprig | ||
| 1 | Parsley; handful | |
| 4 | cups | Chicken broth |
| 1 | Egg yolk | |
| ½ | cup | Cream, heavy |
| Seasoning; to taste | ||
Directions
Chop or grind the vegetables. Heat them gently for about ten minutes with the oil, and add broth. Cover and simmer slowly until very tender, about 45 minutes. Beat egg yolk and cream together, and add after the soup is in the tureen. Sprinkle with freshly ground black pepper.