Green Garden Soup

Recipe Ingredients

2 tablespoons	30ml	Butter
1		Watercress - bunch
1/2		Lettuce - head
3		Scallion - with tops
2		Cabbage leaf
4		Celery top
		Thyme - fresh, sprig
1		Parsley - handful
4 cups	948ml	Chicken broth
1		Egg yolk
1/2 cup	118ml	Cream - heavy
		Seasoning - to taste

Recipe Instructions

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.

How to Cook a Wolf M.F.K. Fisher

Source:
Emeril Lagasse

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