- 3 handfuls of herbs (violet leaves, young nettles, strawberry leaves, parsley, chives, lettuce leaf)
- 1½ l stock
- 40 g flour
- 40 g butter
- salt
- pinch of nutmeg
- 1 bread roll
- 20 g butter
Clean herbs, remove roots, rinse well, place into pan, cover with a little water and bring to boil. Prepare light roux from butter and flour, dilute gradually with cold water, mix well and simmer. Add chopped herbs, egg yolk mixed with a little water, and if desired some seasoning. Serve with croutons.