Recipes > Soup > Soup a la Flamande (Flemish) I

Soup a la Flamande (Flemish) I


  • 1 turnip
  • 1 small carrot
  • 1/2 head of celery
  • 6 green onions shred very fine
  • 1 lettuce cut small
  • chervil
  • 1/4 pint of asparagus cut small
  • 1/4 pint of peas
  • 2 ounces butter
  • yolks of 4 eggs
  • 1/2 pint of cream
  • salt to taste
  • 1 lump of sugar
  • 2 quarts of stock


Put the vegetables in the butter to stew gently for an hour with a teacupful of stock; then add the remainder of the stock, and simmer for another hour. Now beat the yolks of the eggs well, mix with the cream (previously boiled), and strain through a hair sieve. Take the soup off the fire, put the eggs, &c. to it, and keep stirring it well. Bring it to a boil, but do not leave off stirring, or the eggs will curdle. Season with salt, and add the sugar.

Time: 24 hours.

Seasonable from May to August.

Sufficient for 8 persons.


The Book of Household Management (1861).


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