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.

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