Spring Soup Recipe 1

• 1 cup peas
• 1 cup asparagus
• 1/2 cup carrots
• 2 stalks celery
• 2 green onions
• 1 sprig parsley
• 1 pint scalded milk
• 1 teaspoon salt
• Yolks of 2 eggs
• 1/2 pint cream
• 1 teaspoon finely minced chervil

1. Boil the peas, asparagus tips, and carrots cut in small dice in separate waters until tender. Drain and set aside to add to the soup.
2. Combine the water in which the vegetables were cooked and add enough boiling water to make a quart. In this, cook the celery, green onions, and parsley for 15 minutes.
3. Strain and return to the heat. Add the scalded milk and salt.
4. Draw the saucepan to the back of the stove.
5. Beat the yolks of two eggs and add half a pint of cream to the yolks, dilute slowly with a little of the hot soup beating constantly to prevent curdling. Stir into the rest of the soup.
6. Do not allow to boil after adding the eggs or it will curdle.
7. Add the prepared vegetables and chervil.
8. Serve at once.

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