Burgenland Wild Garlic Soup

Sauté finely chopped onions and leeks in butter, dust with flour, pour in liquid and simmer gently for about 5 minutes. Add the wild garlic cut into strips, simmer for another 5 minutes, thicken the soup with egg yolks and whisked cream and season with the juice of a lemon, salt and a pinch of nutmeg. Serve with baked bread cubes, if desired.

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