Soup Recipes > Breton Soup

How to make Breton soup:
A regional French soup containing a lovely variety of fresh vegetables.





Ingredients

1 cos lettuce
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)

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.