PanadlSuppe

Ingredients

 * 2 day old bread rolls
 * 1 liter (1 1/2 pints) clear stock
 * Chopped chives
 * salt, pepper
 * 1 egg yolk
 * 1/2 cup cream

Directions
Cut rolls into cubes and cook with the stock until the rolls have been completely absorbed by soup. Salt and pepper to taste. Whisk egg yolk with cream, gradually pour on the hot soup whisking all the time. Sprinkle with chives and serve at once. A small lump of butter added just before serving greatly improves the flavor.