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Finely chop the small shallot.

In a pot, melt the butter over medium heat.

Add the chopped shallot to the melted butter. Season with salt and pepper.

Cook the shallots until they are soft, about 3-5 minutes.

Add the flour to the pot with the softened shallots. Stir and cook for a couple of minutes to create a roux.

Pour in the chicken stock. Stir well to combine and bring to a simmer. Let it simmer for about 10 minutes.

While the soup is simmering, finely chop the very large handful of fresh dill.

Add the chopped dill to the simmering soup. Cook for another couple of minutes.

In a separate bowl, combine the egg yolks and the dollop of creme fraiche. Whisk these together until smooth.

Temper the egg and creme fraiche mixture by gradually adding a small amount of the hot soup liquid to it while continuously whisking. Continue adding hot liquid a little at a time, whisking constantly, until the mixture is warmed through. This prevents the eggs from scrambling or splitting when added to the hot soup.

Slowly pour the tempered egg and creme fraiche mixture back into the main pot of soup, whisking the soup constantly as you pour.

At the end, add the tiniest squeeze of lemon juice to the soup.

Ladle the soup into a bowl.

Cut the big slice of buttered toast into pieces and throw them into the soup just before serving.


Finely chop the small shallot.

In a pot, melt the butter over medium heat.

Add the chopped shallot to the melted butter. Season with salt and pepper.

Cook the shallots until they are soft, about 3-5 minutes.

Add the flour to the pot with the softened shallots. Stir and cook for a couple of minutes to create a roux.

Pour in the chicken stock. Stir well to combine and bring to a simmer. Let it simmer for about 10 minutes.

While the soup is simmering, finely chop the very large handful of fresh dill.

Add the chopped dill to the simmering soup. Cook for another couple of minutes.

In a separate bowl, combine the egg yolks and the dollop of creme fraiche. Whisk these together until smooth.

Temper the egg and creme fraiche mixture by gradually adding a small amount of the hot soup liquid to it while continuously whisking. Continue adding hot liquid a little at a time, whisking constantly, until the mixture is warmed through. This prevents the eggs from scrambling or splitting when added to the hot soup.

Slowly pour the tempered egg and creme fraiche mixture back into the main pot of soup, whisking the soup constantly as you pour.

At the end, add the tiniest squeeze of lemon juice to the soup.

Ladle the soup into a bowl.

Cut the big slice of buttered toast into pieces and throw them into the soup just before serving.
