4 tbsp. butter
3 tbsp. flour
1 qt. hot water (chicken, beef, or vegetable stock)
3/4 lb. mixed greens to include spinach, watercress, lettuce and parsley,
as available (washed and finely chopped)
2 egg yolks
1 c. Half and Half
Salt and white pepper to taste
3 hard-boiled eggs
1/4 c. grated Parmesan cheese

Melt butter in a heavy 2-quart stainless steel or enamel saucepan. When hot and foaming, stir in flour, whisking until blended and cook about 3 minutes. Add hot water or stock all at once and stir with whisk until smoothly blended. Add vegetables. Cover pot; bring to boil. Reduce heat and simmer gently for 10-12 minutes or until all vegetables are soft, but still retain their bright color. Do not overcook.

Strain vegetables, reserving stock; puree vegetables, add to stock and heat thoroughly. Remove from heat. Beat egg yolks with 2 teaspoons water until thin. Gradually ladle 1 cup hot soup into yolks, beating constantly.

Pour egg yolk mixture back into remaining hot soup, beating constantly. Stir in Half and Half and heat thoroughly but do not boil. Season to taste. Serve soup in heated bowls or cups, garnishing each serving with 2 slices of hard-boiled egg. Serve cheese on the side. Makes 6 cups.