Egg Soup

Name: Egg Soup
Cook time: 5 min
Total time: 5 min
Ingredients: chopped parsley, chives, chervil or tarragon (optional); ⅛ pt. cream or milk; ⅛ pt. cream or milk; salt and pepper; salt and pepper; chopped parsley, chives, chervil or tarragon (optional); chopped parsley, chives, chervil or tarragon (optional); chopped parsley, chives, chervil or tarragon (optional); 2 egg yolks; ½ teasp. yeast or malt extract; ½ teasp. yeast or malt extract; 1 pt. very full-flavoured stock

Preparation info

4
helpings

Difficulty
Easy
Ready in
5 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1871

About

Ingredients

1 pt. very full-flavoured stock
½ teasp. yeast or malt extract
salt

Soup

Method

Heat the stock, add the yeast or meat extract, and season well. Mix the egg yolks with the cream or milk and stir this mixture into the stock, well below boiling-point Stir the soup over gentle heat until the egg yolks thicken, but do not allow to boil or the eggs may curdle. Add chopped herbs if liked.