Green Garden Soup

Preparation info

    • Difficulty


Appears in

How to Cook a Wolf

By MFK Fisher

Published 1944

  • About


  • 2 tablespoons butter or good oil
  • 1 bunch watercress
  • ½ head lettuce
  • 3 small onions and tops
  • 2 or 3 cabbage leaves
  • 4 celery-stalk tops
  • 1 sprig thyme or marjoram if possible
  • 1 handful parsley
  • 2 cans (4 cups) chicken or beef broth
  • 1 egg yolk
  • ½ cup thick cream (also if possible)
  • seasoning


Chop or grind [I think every kitchen should have a good mortar-and-pestle. My own is wooden, but I would like a stone one someday.] the vegetables (clean, of course). Heat them gently for about 10 minutes with the oil, and add broth. Cover and simmer slowly until very tender, about 45 minutes. Beat egg yolk and cream together, and add after the soup is in the tureen. Sprinkle with freshly ground black pepper.