• 1 pt. very full-flavoured stock
• ½ teasp. yeast or malt extract
• salt

Heat the stock, add the yeast or meat extract, and season well. Mix the egg yolks with the cream or milk and stir this mixture into the stock, well below boiling-point Stir the soup over gentle heat until the egg yolks thicken, but do not allow to boil or the eggs may curdle. Add chopped herbs if liked.