Soup Recipes > Breton Soup
2 small carrots
1 leek
1 medium onion
1 medium turnip
half head chicory
a little chervil
2 pints vegetable stock
1/4 pint cream
1 large egg yolk (or 2 small)
1/2 tablespoon butter
salt and black pepper
(see measure conversions for more information)
- Put them into a pan with the butter and 1/2 pint of stock.
- Let them simmer until tender, stirring occasionally to prevent burning.
- Pour in the rest of the stock, add a little seasoning.
- Bring to the boil, then simmer gently for 1 to 1 1/4 hours.
- Mix the yolk of egg with the cream.
- Add to the soup 5 minutes before serving.
- Make sure it does not reach boiling point again after the egg and cream have been added.
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Comment Script
How to make Breton soup:
A regional French soup containing a lovely variety of fresh vegetables.
Ingredients
1 cos lettuce2 small carrots
1 leek
1 medium onion
1 medium turnip
half head chicory
a little chervil
2 pints vegetable stock
1/4 pint cream
1 large egg yolk (or 2 small)
1/2 tablespoon butter
salt and black pepper
(see measure conversions for more information)
Method
- Wash and shred all the vegetables, chicory and chervil.- Put them into a pan with the butter and 1/2 pint of stock.
- Let them simmer until tender, stirring occasionally to prevent burning.
- Pour in the rest of the stock, add a little seasoning.
- Bring to the boil, then simmer gently for 1 to 1 1/4 hours.
- Mix the yolk of egg with the cream.
- Add to the soup 5 minutes before serving.
- Make sure it does not reach boiling point again after the egg and cream have been added.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Soup Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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