Potage à la Bonne Femme from The Robert Carrier Cookbook by Robert Carrier
Melt butter in a saucepan; add vegetables and herbs, and simmer gently for about 5 minutes. Bring chicken stock to a boil; pour it over the vegetables and allow
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Ingredients
- 1 head lettuce, shredded
- 4-5 spring onions, thinly sliced
- 2 tablespoons butter
- 1 quart chicken stock
- 4-5 sprigs tarragon, chervil or sorrel, finely chopped
- 1 packet frozen peas
- ½ cucumber, peeled, seeded and sliced into matchsticks
- salt
- freshly ground black pepper
- ¼ pint cream
- 2 egg yolks
- fried croûtons of bread
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