Potage Printanier, or Spring Soup

Name: Potage Printanier, or Spring Soup
Cuisine: England
Ingredients: 1/2 a pint of green peas, if in season; a little chervil; 2 shredded lettuces; 2 onions; a very small bunch of parsley; 2 oz butter; the yolks of 3 eggs; 1 pint water; seasoning to taste; 2 quart stock No. 105

Origin: London, England

Source: Isabella Beeton, 1861

Ingredients

1/2 a pint of green peas, if in season
a little chervil
2 shredded lettuces
2 onions
a very small bunch of parsley
2 oz butter
the yolks of 3 eggs
1 pint water
seasoning to taste
2 quart stock No. 105

Instructions

Put in a very clean stewpan the chervil, lettuces, onions, parsley, and butter, to 1 pint of water, and let them simmer till tender.
Season with salt and pepper;
when done, strain off the vegetables, and put two-thirds of the liquor they were boiled in to the stock.
Beat up the yolks of the eggs with the other third, give it a toss over the fire, and at the moment of serving, add this, with the vegetables which you strained off, to the soup.