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| What You Need: |
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2 cups stale dark bread (rye, whole wheat, etc.) moistened with water
1 celery stalk
1 celery root or parsnip
2 medium onions
5 cups salted water
1 - 2 carrots
A dash of nutmeg
1 leek
1 cup milk
A few sprigs parsley
3 egg yolks
6 green beans or 2 - 3 pound lima beans or peas
Salt and pepper to taste
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| How To Cook: |
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1. Make a light broth of all the vegetables and the bread.
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2. When the vegetables are soft (30-45 minutes), put through a sieve and return to the broth.
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3. Add nutmeg and milk; stir thoroughly and simmer but do not boil.
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4. Dilute beaten egg yolks with a few spoonful of the broth and blend into the soup, being careful not to curdle.
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5. Season to taste and serve with croutons or slices of hard-boiled egg.
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