- 100g. parsley
- 100g. dill
- 40g. mint leaves
- 40g. celery leaves
- 50g. butter or oil
- 40g. flour
- 3/4-1l. water
- 2dl. yoghurt
- juice of a lemon
- salt
Wash spice herbs, remove stalks and snip all. Heat butter or oil, add prepared herbs, cook slowly in a covered pot. When tender, add flour, fry a little and add water. Simmer for about 10-15 min. mix separetely egg yolks, thick yoghurt or sour cream and lemon juice. Add soup slowly, then stirr all well. The soup must not boil any more.
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