Green Herb Soup

Ingredients
1 1/2 cups Onions (or onions leeks scallions shallots)
3 tablespoons Butter
1 packed cup Parsley
Handful Chervril
Branch of Tarragon Leaves
Chives
Or 1 1/2 packed cups Parsley and Watercress 1/2 teaspoon dried tarragon
1 tablespoon Flour
3 cups hot Water
1/3 cup plain raw white Rice
1 teaspoon Salt
1/2 cup Heavy Cream
1 tablespoon Butter
2 Egg Yolks

Method

Cook onion in butter 8 minutes. Chop greens roughly and stir into onion until wilted (2 minutes). Add flour and cook 1 minute, stirring. Off heat, beat in hot water. Bring to the boil, sprinkle in ice and salt. Simmer 25 minutes. Puree.

Bring to a simmer and thin out with milk. Season.

Put a second lot of green herbs (same amounts) with butter over moderate heat till wilted. Let cool, stir in cream and blend in yolks dribblling them into the hot soup.

Chill.

Remarks
This recipe calls for two lots of green herbs - double the quantities that appear in the ingredients.