Rinse the kitchen herbs, drain well. Cut into small pieces. Heat the butter. Add herbs. Sauté. Fill up with clear soup. Make 10 min. Season with salt, pepper and nutmeg. Stir egg yolk and whipped cream with two tablespoons of soup. Repeatedly add to soup while stirring. Do not make more. Toast bread, dice. Add to the soup. Chop parsley and chives. Sprinkle on top.
Serving:
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!
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