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Puree of Herbs with Vegetables

Wash a savoy cabbage, slice it and place it in a stewpan with two sliced leeks and a little butter; let them fry for an hour, put with them four sliced heads of cabbage lettuce, one small sized beet root, one handful each of borage leaves, and sorrel, and one pinch of chervil. When the herbs are done, sprinkle over one tablespoonful of flour, pour in two quarts of broth, and stir over the fire till it begins to boil. Beat six eggs and one-fourth pint of cream and stir it in the broth. Cut a fourth pound of butter into little bits and add it to the soup.