Koninginnesoep

Heat the chicken stock in a large pot over medium-high heat until it reaches a gentle simmer, about 10 minutes.

Melt the butter in a separate medium saucepan over medium heat, stirring occasionally to prevent browning.

Whisk the flour into the melted butter to create a smooth paste (roux), stirring constantly for 1-2 minutes until it turns light golden.

Gradually add the simmering chicken stock to the roux while whisking continuously to prevent lumps from forming.

Simmer the soup over medium heat for 8-10 minutes, stirring occasionally, until it thickens slightly and any raw flour taste disappears.

Remove the pot from heat and slowly stir the egg yolk and cream mixture into the soup, stirring constantly to ensure even distribution and prevent the egg from scrambling.

Taste and adjust seasoning with salt and white pepper as needed, then serve hot in bowls.