Green herb soup (Potage aux herbes panachée) from Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

  • scallions
  • shallots
  • chervil
  • chives
  • heavy cream
  • leeks
  • parsley
  • tarragon
  • watercress
  • milk
  • rice
  • egg yolks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can be hot or cold.

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