Evening Republican, Volume 15, Number 50, Rensselaer, Jasper County, 28 February 1911 — Flemish Soup. [ARTICLE]

Flemish Soup.

Cut an equal quantity of carrots, onions and turnips into small pieces and put them into a saucepan with a head of lettuce, two leeks, a head of endive and a lump of butter. Add half a pint of broth and boil gently until tender, stirring occasionally. Then pour in two quarts of boiling broth, seasoned to taste with salt, pepper and half a teaspoonful of sugar. Let simmer for two hours, and Just before serving beat the yolks of three eggs with half a pint of cream. Stir into the soup and serve with snippets of toast