Corn Soup

Blend or puree corn kernels with cream, cream and flour in a blitz cutter. Bring beef or chicken soup to a boil and slowly pour in corn mixture. Simmer gently for 5 minutes, stirring constantly, until the soup has thickened and become nice and creamy. Add the white wine, bring to a boil again briefly, season with salt, pepper and nutmeg, reduce heat considerably and thicken the soup just below boiling point with the yolks. Once the soup has the desired consistency, let it bubble up again briefly, divide it among soup bowls and sprinkle with white bread croutons toasted in butter and finely chopped parsley.

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