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Discussion Starter · #1 ·
This stuff is so delicious and impossibly easy to make! If you're trying to save time, I recommend using frozen vegetables.<br><br><br><br>
suitable for: ovo-lacto vegetarians<br><br><br><br>
4 tablespoons butter<br><br>
3 cups diced vegetables (pick whatever vegetables you want-carrots, broccoli, peas etc.)<br><br>
2 (14.5-ounce) cans vegetable broth<br><br>
2 cups heavy whipping cream<br><br>
4 egg yolks, lightly beaten<br><br><br><br>
1) melt butter over medium low heat in a large heavy saucepan. add the veggies and stir fry until veggies are barely brown and wilted a little.<br><br>
2) add the broth and simmer for 10 mins.<br><br>
3) in a separate bowl mix together the cream and eggs. stir this mixture in to the soup. cook over low heat, stirring constantly until the soup is lightly thickened (about 5 mins). serve immeadiatley.
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