Herb Noodle Soup

First, wash and dry the herbs. Chop the chives, dill and parsley, pluck the pimpinelle leaves.

Bring the chicken soup to the boil. Add the peas and noodles. Boil the soup, except for a crack, with the lid closed, over medium heat for 4 minutes.

Add the chopped herbs and butter to the soup and heat briefly. Season the soup with salt, nutmeg and pepper.

Slide 1 egg yolk at a time into a soup plate, pour over the soup and sprinkle with the pimpinelle leaves.

Serve the herb noodle soup hot.

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