spring soup
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| |
| 4 Tbsp | butter |
| 3 Tbsp | flour |
| 1 quart | hot water (chicken, beef, or vegetable stock) |
| 3/4 lb. | mixed greens to include spinach, watercress, lettuce and parsley, |
| | as available (washed and finely chopped) |
| 2 | egg yolks |
| 1 cup | half and half |
| | salt and white pepper to taste |
| 3 | hardboiled eggs |
| 1/4 cup | grated parmesan cheese |
| |
| melt butter in a heavy 2-quart stainless steel or enamel saucepan. when |
| hot and foaming, stir in flour, whisking until blended and cook about 3 |
| minutes. add hot water or stock all at once and stir with whisk until |
| smoothly blended. add vegetables. cover pot; bring to boil. reduce heat |
| and simmer gently for 10-12 minutes or until all vegetables are soft, but |
| still retain their bright color. do not overcook. strain vegetables, |
| reserving stock; puree vegetables, add to stock and heat thoroughly. |
| remove from heat. beat egg yolks with 2 teaspoons water until thin. |
| gradually ladle 1 cup hot soup into yolks, beating constantly. pour egg |
| yolk mixture back into remaining hot soup, beating constantly. stir in |
| half and half and heat thoroughly but do not boil. season to taste. |
| serve soup in heated bowls or cups, garnishing each serving with 2 slices |
| of hard-boiled egg. serve cheese on the side. makes 6 cups. |
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| (ID: 77060) Mirror: rec.food.recipes: Fri, Apr 23, 2004 |