Sauté bacon and shallot. Add the vegetables and steam.
Add soup and milk, let it boil. Simmer soup uncovered at low temperature for about fifteen minutes, season. Remove frying pan from the plate.
Stir egg yolk with cream, pour into the hot soup while stirring.
Cut out two hearts from the bread slices, cut the rest into cubes. Heat butter in a pan, add bread hearts and cubes, roast until golden.
Serve soup, sprinkle with bread cubes and parsley, bring hearts to the table.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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