Rahm-suppe (Cream Soup)

Ingredients

• 50 g roux blanc (white roux)
• 1 liter white consommé (fond blanc)
• 1 liter boiled milk
• 1 small bouquet parsley stems
• 3 balls coarse peppercorns
• 1 small onion studded with clove
• pinch caraway seed (Kummel)
• pinch nutmeg
• 6 g salt
• 1.5 deciliter sour cream

Instructions

1. Whisk the roux blanc into the white consommé and boiled milk until smooth.
2. Add the parsley stems, peppercorns, clove-studded onion, caraway seed, nutmeg, and salt.
3. Bring to a gentle simmer and cook slowly for 1 hour, allowing the soup to develop its flavor gradually.
4. Just before serving, pass the soup through a fine chinois (conical strainer). Finish by whisking in the sour cream and bring to a boil for one minute.
5. Serve with small croutons cut into dice, fried in butter at the moment of serving.