Flemish Soup Recipe

In equal quantities to total 2 cups, cut small pieces of:

• carrots
• onions
• turnips

Also include:

• 2 leeks
• small head of lettuce, chopped
• chervil
• small head of endive, chopped
• 1/2 tablespoon butter
• 2 quarts plus 1 pint beef or mutton broth
• 1 teaspoon sugar
• Salt
• Pepper
• 3 egg yolks
• 1/2 pint of heavy cream

1. Place carrots, onions, turnips, leeks, lettuce, chervil and endive in a saucepan.
2. Pour a pint of beef or mutton broth into the pan and boil until the vegetables are all tender, stirring frequently.
3. Add 2 quarts of boiling broth, sugar, salt and pepper to taste, and simmer one hour.
4. Just before serving, beat the yolks of 3 eggs until they are light in color with a half-pint of rich cream, and stir briskly into the soup.

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