Cream soup (witte ragoutsoep)

Traditional recipe from The Netherlands

• 3 tbsp of butter or margarine
• 6 tbsp of flour
• 4 cups of brown stock
• 1 egg yolk
• 1 tbsp of cream
• lemon juice

Melt the butter, add the flour and stir to a smooth paste.

Add the stock gradually, stirring well.

Bring to the boil and simmer for 5 minutes.

Remove from the fire, add some soup to the egg yolk diluted with cream.

Put the mixture back into the soup and stir well. Add lemon juice to taste.