Yield: 6 servings
|1||Big sprig parsley|
|1||Big sprig dill|
|2 cups||Chicken broth|
|1||Egg, or 2 egg yolks|
|1 cup||Heavy cream|
Info: from The Old Farmer's Almanac Cookbook Salt
Cook the onion and potato slowly in butter until a little soft, but not brown. Add water to cover, about ½ cup, and cook until very soft. Mix with the chopped greens, the broth, egg, and half of the cream, then puree' and whip until light and frothy. Serve hot or iced, garnished with the remaining cream, whipped and salted, and a small sprig of watercress. Cheese sticks are a nice accompaniment.
Posted by Perry Lowell. Courtesy of Fred Peters.