|Chicken stock||5 Cup (80 tbs), well flavored|
|Butter||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Light cream||6 Tablespoon|
|Green peas||3 Tablespoon|
|Carrot||2 Tablespoon, peas scooped from the carrot with a small vegetable ball cutter|
|Turnip||2 Tablespoon, peas scooped from the turnip with a small vegetable ball cutter|
This soup can also be served hot.
Method Melt butter in a large pan, stir in the flour and cook a few seconds.
Pour on the stock, blend and stir until boiling.
Simmer 10 minutes and skim if necessary.
Meanwhile prepare the garn- ish and cook in boiling salted water for 8 minutes or until vegetables are tender.
Combine cream and egg yolks, stir in a little hot soup and stir this mixture into the re- maining soup, off the heat.
Add garnish, sea- son and reheat the soup until it thickens slightly; do not boil.
Cover and chill.