Cream Soup
- Ingredients:
- 2 1/2 tbsp. butter or margarine
- 6 tbsp. flour
- 4 cups brown stock
- 1 egg yolk
- 1 tbsp. light cream
- some lemon juice
Preparations:
- Add as accompaniment ground meat balls (see recipe of
vermicelli soep). Melt butter, add flour and stir it to e
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.