No. 2224 — White Vegetable Soup

Cook and strain vegetable broth from roots and greens as in No. 2220.

Melt a spoonful butter and sauté one shredded carrot, half a celery root, half a parsley root and one or two onions until soft; add two spoons flour and fry lightly.

Dilute with strained broth and boil. Stir in half a glass cream combined with two yolks.

Immediately before serving add separately cooked cauliflower florets and dill.

Instead of cream and yolks, add half to one glass fresh sour cream and bring to the boil once.