This country broth is warming and delicious, and a small tot of dry sherry added when the soup is being served gives it a delightful boost. Serve piping hot with Croutons.
4 oz. streaky bacon, rinds removed and diced
2 lb. parsnips, peeled and chopped
8 oz. small green beans, trimmed
8 oz. carrots, scraped and chopped
6 medium-sized potatoes, peeled and chopped
1 teaspoon salt
1 teaspoon black pepper lo pints chicken stock
2 egg yolks, lightly beaten
8 fl. oz. milk
4 fl. oz. double cream
1 tablespoon chopped fresh parsley
In a large saucepan, fry the bacon over moderate heat for 6 to 8 minutes or until it is crisp and brown and has rendered most of its fat. Add the vegetables, salt and pepper and pour over the chicken stock. Bring the liquid to the boil, reduce the heat to low and simmer the soup for 20 to 30 minutes or until the vegetables are tender.
Remove the pan from the heat. Using a slotted spoon, remove the vegetables from the pan and place them in the jar of an electric blender or in a large strainer held over a large mixing bowl. Set aside.
Meanwhile, add the egg yolks and milk to the liquid. Replace the pan over moderate heat and stir constantly until the liquid reaches boiling point. Remove the pan from the heat and set aside.
Reduce the vegetables in the jar of the blender to a fine puree or, alternatively, using the back of a wooden spoon, press the vegetables through the strainer into the bowl. Discard any pulp remaining in the strainer.
Return the puree to the liquid in the saucepan and stir well to mix. Return the saucepan to moderate heat and cook, stirring, until boiling point is reached.
Remove the pan from the heat and pour the broth into a heated soup tureen. Pour over the cream and sprinkle over the parsley. Serve at once.