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ONION SOUP.
One-quarter cup carrot, diced;
1 stalk celery, 1 cup sliced onion,
y2 quarts white stock, 8 tables
spoons butter, 1 cup rich milk or
cream, 2 branches parsley, 2 egg
yolks, toasted croutons, parmesan
cheese, Salt and peper to 'taste, 1
tablespoon flour.
i Cook carrot, celery, parsley
and onion in butter until softened,
then add flour and stock and sim
mer 20 minutes. Heat cream, com
bine with egg yolks, add to soup
and cook two minutes, stirring
vigorously. Strain and serve with
the croutons, buttered slightly,
and sprinkled with parmesan
cheese.