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Vegetable soup with milk and yolks

Cooking recipes / First course recipes / Soups

Slice the bread, pour over the vegetable decoction and cook until soft. Wipe through a sieve and beat with a whisk. Put the butter, season with milk and yolks. Serve hot.

wheat bread - 200 g, vegetable broth - 600-700 g, butter - 2 tbsp. spoons, milk - 0.5 cups, yolk - 2 pcs., salt to taste