Rosemary Soup

2017-11-23

Ingredients:

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

Method

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:
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