Ingredients:
150 g goose thistle
some butter
1 small chopped onion
2 tablespoons flour
1 liter vegetable broth
1 cup of cream
2 egg yolks
pepper
Salt
Preparation:
Cut the goose thistles into small pieces. Melt some butter in a pot and sauté the chopped onion in it. Then add the goose thistle and sweat it too. Stir the flour into the mixture and toast.
Now let it cook with the vegetable stock for about 10 minutes, then strain. Mix the cream and the two egg yolks and then stir them into the not hot (not boiling) soup. Finally, season with salt and pepper and serve with the common sowthistle soup.
Bon appetit!