1/2 c. butter
1/2 c. chopped onions
5 med. potatoes, peeled and quartered
1 1/2 c. water
2 tsp. salt
2 c. hot milk
1/2 c. cold milk
1 egg yolk
Few grains cayenne pepper
2 tbsp. chopped parsley

Melt butter in heavy pan over low heat. Add onions, stirring until tender. Add potatoes, water and salt. Cover pan and cook until potatoes are tender. Drain, reserving liquid. Press potatoes through a sieve or mash and add to liquid. Add hot milk and stir well.

Combine cold milk and egg yolk. Add slowly to warm soup, stirring constantly. Add cayenne pepper. Reheat soup slowly, but do not boil. Add parsley just before serving. Yield: 6 to 8 servings. Grated cheese and crisp bacon are also good to add to soup.