Soup with vegetables yeast

150 g vegetables (cauliflower and cabbage, leeks, green peas)

100 g compressed yeast

50 g onions

40 g wheat flour
what kind of flour should I choose? we'll show

40 g butter

1 egg yolk

parsley

salt

Melt the butter and add the crumbled yeast, finely chopped onion and fry. Add the flour, when the yeast begins to melt, even a little hold on the fire, then pour the mixture of 1.25 l of water, add salt and whisk, cook for 20 minutes

Vegetables chop and add to soup and cook until tender over low heat, stirring constantly.

Yolks whisk and add to the soup before serving, sprinkle the soup with greens.