ingredients

1 liter meat broth or broth 50 g Green herbs (stinging nettle, chives, pars.g butter 40 g half-coarse flour 2 pcs egg yolk 200 ml sweet cream pcs ml pepper pcs salt pcs toasted bread cubes

step

1. Wash the herbs (at least 3 kinds), chop them, and fry them briefly in butter. 2. Add flour, make a light roux, dilute with stock and simmer for a few minutes. 3. Blend the finished soup and soften with the egg yolks whisked in the cream. Season with salt and pepper. Garnish with herbs and toasted bread cubes on the plate.