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Estimated Preparation Time: 12 minutes Estimated Cooking Time: 3 hr 30 minutes Servings: 8 bowls of soup Non-standard Cooking Utensils: A large pan.
Ingredients: 200g (7oz) of carrots 285g (10oz) of parsnips 285g (10oz) of potatoes 35g (1Ľoz) butter 5 teaspoons of flour 1 teaspoon English mustard 2 egg yolks 2.2l (4 pints) water Salt and pepper to taste Cooking Method 1. Peel and cut all the vegetables into thin slices 2. Simmer the vegetables in the water for 2˝ hours, add more water if required 3. Mix the butter, flour, mustard, salt and pepper in a teacup of water. 4. Add to the soup, stir in well and simmer for 10 minutes. 5. Add the egg yolks to the soup, stir well and serve hot
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