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First prepare a vegetable stock. You need 1kg vegetable for 1,5l water, namely leek, celery, parsley roots, carrots and tomatoes in equal parts. The vegetable should be covered well with water, is brought to the boil and simmered for about 5-6 hours.
Afterwards pass the soup through a sieve to get a clear broth. You may add the stalks of the herbs now and allow to steep for a while, then sieve the soup again.
The first thickening is a classic roux. Melt butter, when heated enough, add flour, while stirring continuously. Don't add to much flour, the roux should be liquid. Boil it for a while to make the floury taste disappear, but don't forget to stir. Now add the vegetable broth, slowly and little by little, stir well with an egg whip. The soup should be viscid in the end, slightly creamy, but still have a soup consistency. Not like a sauce. The second thickening is made by stirring in double cream or creme fraiche. And finally, we add some egg yolks. Now the soup must not be boiled again, otherwise the egg yolks would curdle.
Therefor, separate yolks and egg white. Mix the yolks well with just a little soup. Now stir in more and more soup, finally pour the egg liquid into the well heated soup, while stirring heavy and constantly. The soup may be heated again up to 80°c maximum. This is a wonderful viscid, velvety soup, particularly popular in the 18th and 19th century. Bestraw with finely chopped herbs just before serving. May be combined with croutons.
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