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Green Herb Soup



Ingredients

1 1/2 cups Onions (or onions, leeks, scallions, shallots)

Spring Onion Spring Onion

3 tablespoons Butter

Butter Butter

1 packed cup Parsley

Parsley Parsley

Handful Chervril

Chervril Chervril

Branch of Tarragon Leaves

Tarragon Tarragon

Chives

Chive Chive

Or 1 1/2 packed cups Parsley and Watercress, 1/2 teaspoon dried tarragon

Parsley Parsley

1 tablespoon Flour

Cornflour Cornflour

3 cups hot Water

Water Water

1/3 cup plain raw white Rice

Rice Rice

1 teaspoon Salt

Salt Salt

1/2 cup Heavy Cream

Cream Cream

1 tablespoon Butter

Butter Butter

2 Egg Yolks

Egg Egg

Method

Cook onion in butter 8 minutes. Chop greens roughly and stir into onion until wilted (2 minutes). Add flour and cook 1 minute, stirring. Off heat, beat in hot water. Bring to the boil, sprinkle in ice and salt. Simmer 25 minutes. Puree.

Bring to a simmer and thin out with milk. Season.

Put a second lot of green herbs (same amounts) with butter over moderate heat till wilted. Let cool, stir in cream and blend in yolks dribblling them into the hot soup.

Chill.


Remarks
This recipe calls for two lots of green herbs - double the quantities that appear in the ingredients.





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