Potage à la Bonne Femme

• 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,