Chicken stock may also be used as the base.
Yield:
Serves 4Ingredients
3 tablespoons butter
3 shallots, or 6 scallions
2 stalks celery with leaves, chopped
1 medium carrot, peeled and chopped
4 cups herb stock
1 egg yolk
1/2 cup cream
Salt and pepper to taste
Chopped summer savory or chives
Instructions
Melt butter in soup kettle. Sauté shallots, celery, and carrot until tender; do not brown. Add stock, bring mixture to a boil, immediately reduce heat, and simmer gently 20 minutes, partially covered. Press mixture through food mill. Return to kettle and reheat. In small bowl beat together egg yolk and cream. Add 1/2 cup hot soup liquid to egg mixture, blend with whisk, and pour back into kettle. Reheat, stirring slowly, but do not boil. Season with salt and pepper. Garnish with chopped summer savory or chives. (Also good cold.)
