A nice creamy soup. You can add small meatballs for a little extra something.
- 2 ½ tbsp. butter or margarine
- 6 tbsp. flour
- 4 cups brown stock
- 1 egg yolk
- 1 tbsp. light cream
- some lemon juice.
Melt butter, add flour and stir it to a smooth paste. Add stock gradually, stirring well. Bring to the boil and simmer for 5 minutes. Then remove from fire. Add some soup to the egg yolk diluted with cream. Put mixture back into the soup. Stir well. Add some lemon juice to taste. Add ground meat balls if desired. They must have been cooked separately in a little water in a separate pan. The strained stock can be added to the soup if the soup is thick enough. Otherwise bind the soup with a little cornflour added to the egg yolk mixture.