Creamy Soup with Eggs

Last Updated on August 19, 2024

Soup made of pale roux, water, cream and spices with an insert of lost eggs.

Ingredients:

0.25 l of cream 2 tbsp of plain flour 1 tbsp butter 4 pcs egg 1 pk bean leaf cumin cumin water salt

Procedure:

1. Pour cold water over the pale roux of butter and plain flour
2. Season with salt, cumin and one bay leaf
3. Bring to the boil and let it simmer for about 20 minutes, then add the cream thickened with a little flour and let it boil for a while
4. At this stage, add the whole eggs to the soup, then boil the broth, but remove the soup from the stove after a while, when the egg whites have set.

Recommendation:

This soup is best served with fresh bread.

Note:

For the preparation of the roux, see recipe: Stir-fry.