Pickling soup

Ingredients for 2 servings:

• 40 g butter
• 40 g flour, non-stick
• 1 pinch of salt
• 1 pinch of nutmeg
• 1 liter of soup
• 200 g vegetables (e.g. carrots, celery)
• 125 ml Cremefine for cooking
• some parsley
• 1 bread roll(s), cut into cubes

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Peel and chop the vegetables. Lightly toast the flour in melted butter. Then pour in the soup. Add the vegetables and bring to a boil. Cook until tender, then season with salt and nutmeg. Add the Cremefine sauce—do not allow the soup to boil again afterward! Arrange on plates with parsley and breadcrumbs and serve immediately.