Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Onion, Chopped 1 c Whipping Cream (or 1/2-1/2)
2/3 c Unsalted Butter 1 ts Chervil, dried
3 Garlic Cloves, minced 1 ts Basil, dried
2/3 c Flour 1 ts Tarragon, dried
8 c Milk 3 tb Parsley, chopped fresh
3 Egg Yolks

Nutmeg, salt, white pepper Saute onion in butter in heavy skillet
until onions become soft and transparent, then add garlic and cook a
few minutes more. Stir in the flour and cook for about 3 minutes
more--careful not to scorch! Pour the milk in and immediately wisk
to blend. Add the herbs and bring to boil stirring to avoid lumps.
Simmer for at least 15 minutes. Season to taste with nutmeg, salt,
pepper. Before serving, whisk the egg yolks into the cream then whisk
the mixture into the soup. You can substitute milk for the cream if
you want a lighter soup. * This soup is an excellent base for a wide
variety of soups. I like to add fresh herbs and sometimes some cheese
to the soup. Chopped ham, turkey, or chicken (leftovers), or any
diced begetables can make an even meatier soup. If you add pureed
vegetables you might want to reduce the amount of flour to keep the
soup from getting too thick. * You can saute chopped vegetables
separately and add right after the milk is poured in for wonderful
vegetable cream soups. Cabbage and Brussels Sprouts are two that
work particularly well. * The original of this recipe is from
Francois Kissel who had the Brasserie Pittsbourg in Seattle--an
outstanding restaurant!

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