Pot herb soup

Pot herb soup

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
1 leek, sliced, (white part only)
155g fresh peas, shelled
750ml chicken stock
6 sprigs fresh chives
6 sprigs fresh chervil
6 sprigs parsley
30g butter
1 tablespoon plain flour
125ml milk
freshly ground black pepper
2 spring onions, finely chopped
2 egg yolks
60ml cream
salt

Method

  1. Cook leek and peas in 625 ml stock until tender. Meanwhile, finely chop chives, chervil and parsley.
  2. Melt butter in a saucepan, add flour and cook for 1 minute, stirring. Bring milk and remaining stock to the boil, then add to butter-flour mixture, stirring vigorously with a whisk. Season with salt and pepper.
  3. Add leek and peas with liquid in which they were cooked, spring onions and herbs, and mix well.
  4. Beat egg yolks with cream and add to the soup. Cook gently, stirring constantly until thickened, but do not let it boil. Season with salt and pepper to taste and serve hot.
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