Roast onion in butter until translucent, add root vegetables, pour in clear beef or vegetable soup and cook on low heat for about 10 minutes. Add semolina to the soup and cook until the vegetables are soft. Whisk the eggs with the cream, add salt and use to bind the soup. Serve the soup garnished with finely chopped chives.
Nutritional values per portion: Kcal/kJ 209/873, E. 7g, F. 14g, KH 14g, BE 0,9
