Bonne Femme Soup (Potage a la Bonne Femme)

Ingredients

• 1 qt. white stock
• 4 or 5 spring onions
• 1 lettuce
• A few sprigs tarragon and chervil
• | a cucumber
• 1 gill green peas
• 1J oz. butter
• 2 yolks of eggs
• 1 gill of cream
• Seasoning

Method

1. 1

   Slice onions and prepare lettuce with tarragon and chervil.

2. 2

   Shred finely.

3. 3

   Melt butter, add vegetables, and cook gently for five minutes.

4. 4

   Bring stock to boil, pour over vegetables, and simmer until tender.

5. 5

   Beat yolks and cream, stir into soup off heat until thickened.

6. 6

   Season and serve with bread or croutons.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 114. The excerpt below is the record exactly as published.

Bonne Femme Soup (Potage a la Bonne Femme) 1 qt. white stock. 4 or 5 spring onions. 1 lettuce. A few sprigs tarragon and chervil. | a cucumber. 1 gill green peas. 1J oz. butter. 2 yolks of eggs. 1 gill of cream. Seasoning

Cook this with the app: pantry check, scaling, and the assistant.