Info: from the old farmer"s almanac colonial cookbook parsley peel, slice and coarsely chop the vegetables and cook them slowly in the butter for 5 minutes.
2
Add 6 cups of boiling water, salt and pepper, and bread, which you have first dried out in a slow oven and crumbled.
3
Simmer the soup for a half hour and puree" it.
4
Reheat over low heat.
5
Stir in the egg yolks beaten well with the cream.
6
Serve at once, garnished with finely minced parsley
