White soup
6 servings
30 minutes
White soup is a refined and delicate dish of European cuisine, distinguished by its velvety texture and rich flavor. Its history dates back centuries when simple yet nutritious ingredients formed the basis for hearty and warming meals. The main feature of the recipe is the use of flour, which gives the soup a light nutty taste when toasted, while the yolks make it thicker and creamier. Chicken broth enriches the dish with a rich aroma, and butter adds tenderness. Serving it with crispy croutons makes this soup an ideal choice for a cozy family dinner or festive lunch. White soup warms on cold days and offers refined gastronomic pleasure.
1
Place the flour in a pot and sauté it over low heat, stirring, for 5-7 minutes until it darkens. Slowly pour in the broth while stirring.
- Wheat flour: 6 tablespoons
- Chicken broth: 2 ml
2
Bring to a boil, stirring constantly, then reduce the heat and cook for 8 minutes. Add salt.
- Salt: to taste
3
Send the yolks to the soup bowl and slowly pour in the soup to avoid lumps. Add the butter, and when it melts, stir the soup, add the croutons, and serve immediately.
- Egg yolk: 2 pieces
- Butter: 25 g