for 4 person

Soup

1	garlic clove, halved
2 tbsp	butter
2 tbsp	white flour
6 dl	meat bouillon
2 dl	white wine
1 ½ dl	full cream
2	fresh egg yolks
	salt and pepper to taste

Garnish

80 g	Graubünden cured ham, thinly sliced
2 tbsp	chives, finely chopped

How it's done

Soup

Rub the garlic around a pan. Heat the butter in the same pan, add the flour and cook over a medium heat while stirring with a whisk; the flour must not take on any colour. Remove the pan from the heat, pour in the stock and wine at once, bring to the boil, stirring continuously. Reduce the heat, simmer for approx. 10 mins., stirring occasionally. Combine the cream and egg yolk in a bowl. While stirring, add 3 tbsp of hot soup, then pour slowly back into the pan, stirring continuously. Heat the soup again gently, season.

Garnish

Serve the soup, scatter the air-dried ham and chives over the top.

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