Rahm-suppe (Sour Cream Soup)

Ingredients

• 50 grammes white roux
• 1 litre white Consommé
• 1 litre boiled milk
• 1 small bouquet of parsley stalks
• 3 balls of coarse pepper
• 1 small onion stuck with a clove
• a small pinch of Kummel
• a hint of nutmeg
• 6 grammes salt
• 1 and a half decilitres sour cream
• small croûtons in dice

Instructions

1. Slake 50 grammes of white roux with 1 litre of white Consommé and 1 litre of boiled milk.
2. Add a small bouquet of parsley stalks, 3 balls of coarse pepper, 1 small onion stuck with a clove, a small pinch of Kummel, a hint of nutmeg and 6 grammes of salt.
3. Let it clear very gently for 1 hour.
4. At the moment of serving, pass through the fine chinois, thicken with 1 and a half decilitres of sour cream, and give it a minute of boiling.
5. Serve with small diced croûtons fried in butter at the moment.