Beat up the yolks of three eggs in a cupful of milk and blend with it an ounce of flour over the fire; but be careful that it does not become too thick. Next add about a quart and a half of boiling hot chicken broth and flavor with pepper and salt and a little minced parsley. After stirring well, strain the whole, and just before serving add a tablespoonful each of boiled rice, cooked green peas, sliced carrots, and chopped asparagus.