Apricot Soup

Put meat and onion in about 1 l of cold water and simmer for about 1 hour. Add apricots, simmer for another half hour. Remove the meat. Strain the soup (or use a hand blender), add the whipped cream and let it boil again briefly. Whip 2 tablespoons of whipped cream until stiff, mix with egg yolks and stir into soup – it must not boil anymore. Gradually whisk in cold butter flakes, season with salt, a little pepper and lemon juice and serve immediately.

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