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Spring Vegetable Soup

  • 1/2 pint green peas
  • 2 heads lettuce, shredded
  • 1 onion
  • Small bunch parsley
  • 2 ounces butter
  • 3 egg yolks
  • 1 pint water
  • 1 1/2 quart soup stock
  • Salt
  • Pepper
Put the green peas, lettuce, onion, parsley and butter in a stewpan with a pint of water. Simmer until tender. Season with pepper and salt.

Strain off the vegetables and put 2/3 of the liquor with the stock.

Beat up the egg yolks with the other third of the stock and put on the stove. At the moment of serving, add this with the vegetables to the strained-off soup.
Submitted by Tess M Jul 4, 2009 15 min 30 min 45 min

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