Spring Vegetable Soup

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Spring Vegetable Soup

 

4 cups vegetable broth

1 small leek

1/2 cup carrots, peeled and thickly sliced

4 ozs. spinach leaves

3/4 cup frozen peas

1/2 cup whipping cream

2 large egg yolks

1/2 tsp. curry powder

1/4 tsp. allspice

1 tsp. salt

1 tsp. black pepper

 

Place broth in a large saucepan. Bring to a boil.

trim root and leaves from leek, leaving only white

stalk. Chop stalks into thin slices. Add carrots and

leeks to broth. Reduce heat to medium. Cook for 7 to

8 minutes, until vegetables are tender. Roll spinach

leaves together into a cigar shape. Slice thinly. Add

spinach and peas to broth. Cook for 2 minutes. Remove

from heat. In a small bowl, combine cream, egg yolks,

curry, allspice, salt and pepper. Stir cream mixture

into soup. Return saucepan to heat. Cook gently over

low heat to heat through. Do not boil. Adjust

seasoning to taste. Serve with warm bread. Serves 6.

 

 

 

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