Soup Grecy
- 3 large carrots
- 1/2 onion
- 1 stick celery
- 1 1/2 cups boiling milk
- 1 generous tablespoons butter
- 1 egg yolk beaten with 2 tablespoons cream
- 1 bay leaf
- 1/2 tablespoon flour
- salt and pepper to taste
Wash and scrape carrots and cut into slices. Put into a saucepan with onion, celery, and bay leaf; more than cover with boiling water, and cook until tender. Remove, take out bay leaf, and rub vegetables through a sieve with the water they were boiled in. Rub flour and butter together and stir into puree, add milk, stir until thick, and season. Take from fire and stir into it the egg and cream. Serve at once.
Submitted by Jul 29, 2009
15 min
30 min
45 min