Yeast – Cream Soup
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 tablespoon flour
- 100 g butter
- 0.5 liter ½ meat broth
- liter ⅛ wine, white, dry
- 1 cube yeast
- 2 egg yolks
- liter ⅛ cream
- parsley
- chervil
- 2 slices toast
- nutmeg
- salt
Print Recipe
Pin Recipe Instructions
- Put the butter in a saucepan and let it get hot. Stir in the flour and make a roux. Pour in the meat stock, stir everything until smooth and bring to the boil for a few minutes. Add the white wine and bring to the boil again. Stir the crushed yeast into the soup, mix with the egg yolk and cream, do not let it boil anymore. Season to taste with salt and nutmeg. Cut toast slices into small cubes and roast until golden.
- Arrange the finished soup with chopped parsley, chervil and sprinkle with the toasted bread crusts.
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