Sorrel, Lettuce, Chervil Soup
|Bibb lettuce head||1 Small|
|Chicken stock||1 1⁄4 Liter (Cold)|
Wash and pick through the sorrel, lettuce and chervil.
Heat the butter in a large sauce pan, add the vegetables and saute until tender.
Add all the chicken stock except 1/2 cup (125 ml).
Simmer the soup for a half hour.
In a small mixing bowl blend the egg yolks with the cold stock, gradually whip in a little hot stock until a thick sauce is formed.
Remove soup from heat.
Whip the sauce into the soup a little at a time.
Serve at once.