New vegetable soup recipe
- Cuisine: French
- Serves 4-6
This soup is very popular in the countryside around the Paris region where many vegetables for the Parisian market are grown.
2 medium leeks
At least 1 cup celery leaves or 2 stalks of celery
1/2 cos lettuce
1 1/2 litres chicken broth or chicken stock
1 cup shelled peas
2 tbsp oil
1 tbsp butter
2 slices of bread, cut into 2 cm cubes
4 egg yolks
Salt and freshly ground black pepper
Trim and wash leeks and cut them into julienne about 5 cm long.
Shred celery leaves. Wash lettuce and shred the leaves
Bring chicken broth to the boil. Add leek julienne, celery leaves, cos lettuce and peas and cook on a low boil for about 15 minutes or until the vegetables are soft.
Meanwhile, heat oil and butter in a frying pan and fry bread cubes until lightly browned.
Place egg yolks in a bowl and whisk them whilst slowly adding about 1 cup of hot liquid from the soup. Season with salt and pepper.
Pour the egg mixture into the soup (away from the heat) and season soup to taste. Pour soup into deep soup bowls and serve croutons separately.
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