SOUP A LA FLAMANDE (Flemish) (I)

Ingredients

• 1 turnip
• 1 small carrot
• 1/2 head celery
• 6 green onions shred very fine
• 1 lettuce cut small
• chervil
• 1/4 pint asparagus cut small
• 1/4 pint peas
• 2 oz butter
• the yolks of 4 eggs
• 1/2 pint cream
• salt to taste
• 1 lump sugar
• 2 quart stock No. 105

Instructions

1. Put the vegetables in the butter to stew gently for an hour with a teacupful of stock;
2. then add the remainder of the stock, and simmer for another hour.
3. Now beat the yolks of the eggs well, mix with the cream (previously boiled), and strain through a hair sieve.
4. Take the soup off the fire, put the eggs, &c.
5. to it, and keep stirring it well.
6. Bring it to a boil, but do not leave off stirring, or the eggs will curdle.
7. Season with salt, and add the sugar.