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Young Vegetable Soup

4 servings

Ingredients

• 1 tbsp butter
• 1 tbsp flour
• 1.5 l broth or water
• salt (a little)
• 2 soup plates young vegetables (carrots, lettuce, spinach, sorrel, purslane, young peas), chopped
• 2 pcs egg yolks
• parsley, chopped (a little)
• white bread, toasted (as needed)

Instructions

1. Sauté equal parts butter and flour until yellowish, pour in 1½ l of broth or salted water, and in it cook finely chopped young vegetables such as carrots, lettuce, spinach, sorrel, purslane, and young peas until soft; individual vegetables can be omitted depending on what's available.
2. For 4 people, calculate about 2 soup plates of vegetables.
3. Finish the soup by thickening it with egg yolks and serve with chopped parsley over toasted white bread.

Modernized from a treasured 19th-century German cookbook.