Cream Soup

Ingredients:

1 kg pig's trotters
cca. 500 g vegetables to make stock
0.5 l sour cream
50 g flour
1 - 2 egg yolks
salt

Clean the trotters and vegetables and cook them in salted water until the meat is suitably tender. Remove the trotters from the pot, bone the meat and chop it into small pieces. Strain off the stock then put it back on the heat. When it comes to a boil whisk in the mixture of flour and sour cream, then thicken the soup with one or two egg yolks. Add the pieces of meat and serve.