Spring herb soup (Easter soup)

• 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.