Thick Mixed Vegetable Soup
|Black pepper/Paprika||1⁄2 Teaspoon|
|Water/Stock||3 1⁄2 Pint|
Soak the lentils for 12 hours.
Then boil them for 2 hours on a moderate heat in salted water or stock, with the leeks, carrots and celery.
Then pass them through a sieve together with the other vegetables.
Re-heat the resulting soup.
Break the yolks of egg into a large bowl or soup tureen, adding a little pepper.
Stir in the hot soup gradually; this will be thickened and made creamy by the egg yolks.
Small squares of fried or toasted bread, called croutons, may be served with the soup to sprinkle on the top.