German Soup with Cream and Egg Yolks
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt beef
- carrot
- parsley root
- leek
- funt swede
- egg yolks
- stakan thick cream
- stakan flour
- funt butter
- meat quenelle
Instructions
- Cook and strain a white bouillon; make a light flour thickening.
- Temper a cream-and-yolk liaison into hot broth without boiling.
- Add turned carrot and swede and sliced quenelle; combine and serve.