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Thick Mixed Vegetable Soup

French.Recipes's picture
Ingredients
  Lentils 3⁄4 Pound
  Leeks 3
  Carrots 3
  Celery stick 1
  Egg yolks 2
  Black pepper/Paprika 1⁄2 Teaspoon
  Water/Stock 3 1⁄2 Pint
  Salt To Taste
Directions

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.

Recipe Summary

Cuisine: 
French
Course: 
Appetizer
Servings: 
4

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