Kitchen Herbs Cream Soup

Boil water with caraway seeds and salt.

Chop herbs and ham, fry ham in hot fat in a pan.

Mix cream with yolk and flour and pour into hot water. Add ham, stir well and cook the soup for 5 minutes at moderate heat.

For the soup garnish, heat oil in a pan and toast the toast on both sides until golden brown. Cut into small triangles and arrange on top of soup.

Garnish with fresh herbs and chopped ham.

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