Cream Of Parsley Soup - cooking recipe

Ingredients

3 c. chicken stock
1 c. minced parsley
2 egg yolks
2 c. heavy cream
salt and pepper to taste

Preparation

Bring
chicken\tstock to a boil, add parsley and simmer 30 minutes.
In a bowl beat the egg yolks and lightly beat in heavy cream.
Add
to chicken soup gradually; stir until soup thickens slightly, about 5 minutes, do not boil.
Add salt and pepper to taste.