Recipes > Soup > Potage Printanier, or Spring Soup

Potage Printanier, or Spring Soup


  • 1/2 pint of green peas, if in season
  • a little chervil
  • 2 shredded lettuces
  • 2 onions
  • 1 very small bunch of parsley
  • 2 ounces of butter
  • yolks of 3 eggs
  • 1 pint of water
  • seasoning to taste
  • 2 quarts of stock


Put in a very clean stewpan the chervil, lettuces, onions, parsley, and butter, to 1 pint of water, and let them simmer till tender. Season with salt and pepper; when done, strain off the vegetables, and put two-thirds of the liquor they were boiled in to the stock. Beat up the yolks of the eggs with the other third, give it a toss over the fire, and at the moment of serving, add this, with the vegetables which you strained off, to the soup.

Time: 3/4 of an hour.

Seasonable from May to October.

Sufficient for 8 persons.


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The Book of Household Management (1861).

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