Return to Content

Spring Soup

Spring Soup
0 votes, 0.00 avg. rating (0% score)
by
Submit a Recipe Image

Yield: Serves 4

Here’s a soup to serve in celebration of winter’s end.

Ingredients:

  • 4 tablespoons butter
  • 1/2 pound spinach, chopped
  • 1/2 pound watercress, chopped
  • 3 tablespoons chopped chervil
  • 2 tablespoons flour
  • 4 cups chicken stock
  • 1 egg yolk
  • 1 cup cream
  • Salt and pepper to taste

Instructions:

Melt butter in soup kettle. Add spinach, watercress, and chervil and sauté over low heat until wilted, about 5 minutes. Sprinkle with flour and stir until blended. Add stock and simmer 10 minutes, stirring until smooth. Press mixture through food mill. Return to kettle and heat. In separate bowl combine egg yolk and cream. Add 1/2 cup hot liquid to egg mixture, blend with whisk, and return to kettle. Stir until blended. Season with salt and pepper.
Updated Wednesday, September 5th, 2007

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

yankee-giftsub-apr2014-v2