Rosemary Soup



2 tbsps. dried rosemary
1 head lettuce, shredded
1 cup sorrel, shredded
1 cup watercress, shredded
1-½ quarts chicken stock
3 tbsps. butter
1 eggyolk
½ cup cream
salt & pepper


Step 1

Cook the rosemary, lettuce, sorrel and watercress in butter for 5 minutes.

Step 2

Add the stock and allow to simmer for half an hour.

Step 3

Mix the eggyolk with the cream and stir into the mixture before removing from the stove.

Step 4

Season with salt and pepper. Serve immediately.

Recipe Type:
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • Crab and Corn Soup

  • Hearty Pork and Bean Soup

  • Vienna and Hotdog Soup

  • Cabbage Potato Soup

  • Creamy Potato and Green Onion Soup