Ingredients needed:

• 3 carrots
• 1 egg
• 200 ml of sour cream
• 1 tablespoon of flour
• 1 chopped onion
• 1 bouillon
• oil
• salt and pepper
• parsley
• neutral cream

Sauté chopped garlic on hot oil. Add sliced carrots and 800 ml of water. Add bouillon cube and let it cook for 30 minutes. Pour mixture into blender, add some parsley and puree soup. Place it back on the stove. In a small bowl with cream add egg yolk, flour, little bit of soup mixture and whisk in well. While constantly whisking add the mixture to hot soup. Serve it into deep soup plate and garnish with some cream and fresh parsley leaf.