A simple, delicious and refreshing soup, Yellow Soup is so named because of the colour produced by the addition of dried marigold petals. These are obtainable at most health food stores. Serve with Croutons.
2 pints home-made chicken stock
4 egg yolks, well beaten
4 heads of celery, trimmed and very thinly sliced
2 teaspoon salt
2 teaspoon black pepper
1 tablespoons marigold petals
Pour the chicken stock into a large sauce-pan and, using a wooden spoon,.stir in the egg yolks. Add the celery, salt and pepper. Place the pan over moderate heat and, stirring constantly, cook the soup until it is hot and slightly thick but not boiling. Remove the pan from the heat.
Transfer the soup to the jar of an electric blender and blend at high speed until the soup is reduced to a thin puree.
Return the soup puree to the saucepan and add the marigold petals.
Set the pan over moderate heat and, stirring constantly, cook the soup until it is hot but not boiling. Remove the sauce- pan from the heat. Ladle the soup into a warmed soup tureen and serve immediately.