Milk soup with young vegetables

500 g spinach or lettuce

2.5 glass milk
what milk to choose? we'll show

2.5 glass water

2 yolk

1 carrot

2 Art. l. wheat flour

2 Art. l. butter

salt

Rinse thoroughly with salad, drain off water, chop and place in a saucepan.

Carrot peel and finely chop, add to the salad, to the same put the butter.

Extinguish vegetables in their own juice under the lid over medium heat.

Lightly fry the flour, dilute with milk, half-diluted with water.

In milk mixture, add the vegetables and cook the soup for half an hour, then rub all through a sieve, add salt.

Before serving milk soup with young vegetables warm up for a couple, add the yolks mixed with some of the heat of the soup.