Spring Soup

Ingredients

• •2.5 liters (10 cups) beef stock
• •1 cup flour
• •100 g (4 heaping tbsp) butter or margarine
• •1 small carrot
• •1 small celeriac
• •1 small zucchini
• •1 handful green beans
• •1 tsp red pepper, salt
• •1.5 lemons
• •3 egg yolks

Preparation

1. 1

   Trim the vegetables and dice into chickpea-sized pieces. Cover with hot water, add 2 tsp salt and simmer gently 30 minutes.

2. 2

   Lightly toast the flour and butter; off the heat, gradually add the stock, stirring very well so it doesn't go lumpy. Boil 5-10 minutes and add the vegetables.

3. 3

   Whisk 3 egg yolks with lemon juice and water and stir into the soup. Sprinkle with red pepper.