Potage à la Bonne Femme

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 1 quart chicken stock
  • 2 tablespoons butter
  • 4-5 spring on


Melt butter in a saucepan; add vegetables and herbs, and simmer gently for about 5 minutes.

Bring chicken stock to a boil; pour it over the vegetables and allow the soup to simmer gently for about 30 minutes, or until vegetables are quite tender.

Beat egg yolks and cream with a fork until well blended. Remove saucepan from the heat and strain egg and cream mixture into the soup,