4 smalll scallions, some green tops included, sliced
1 egg yolk
1/3 cup heavy whipping cream
4 boston or butter lettuce leaves, shredded
salt and pepper
Directions
Put the celery, carrots, and leek in a saucepan with the stack, bay leaf, and salt and pepper to taste. Cover and bring to a boil. Reduce the heat to medium, then simmer for 15 minutes, or until tender
Add the chicken, peas, and scallions. Simmer for about 8 minutes or until the peas are just tender.
Remove the pan from the heat. Lightly beat the egg yolk and cream together, and stir the mixture into the soup. Reheat gently, stirring.
Ladle into warm bowls, add the lettuce, and serve immediately.
