Burning Soup with Drippings

For the roux soup with preserves, first peel and finely chop the garlic and onion. Wash parsley, dry well and chop finely as well.

Melt butter in a pot and sift in flour. Stir well with a whisk. Add milk and continue stirring so that the mixture separates from the bottom of the pot. Stir in garlic, onion and parsley. Pour in soup and stir everything well. Bring to a boil.

For the stew, mix salt, flour and egg with a whisk. Pour thinly into the hot soup. Stir and bring to a boil again briefly.

Serve roux soup with roux sprinkled with pepper.

Here you can find the video instructions for this recipe.

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