Recipe - Vegetable Soup With Curried Egg Glaze

1 fl Walnut oil
100 g Cabbage
50 g Leeks
50 g Spring onions
125 g Celery
100 g Carrots
Salt and pepper to taste
Bouquet garni
2 pt Chicken stock
2 Egg yolks
100 g Cream
1 teaspoon Curry powder

Heat oil in a pan when sizzling work in the finely chopped selection of
vegetables. Add the stock then place in the bouquet garni (a selection of
fresh herbs and celery tied together). Cover the saucepan and simmer for 30
minutes approximately until vegetables are tender.

Use an electric blender to process the vegetable soup and season to taste.

Whisk the curried egg yolks cream and curry powder together and use to
glaze soup when ready to serve.

Place soup in a bowl, spoon a little of the glaze onto the soup and place
under a hot grill for a few seconds until the glaze browns. Remove and
serve immediately.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.