When you want a soup that is a little more than just soup. Hearty and refreshing, it is made quickly.
You can add less cream and substitute it with another egg yolk. Or you can skip the cream mixture completely and just have a simple VEGAN veggie millet soup instead, whichever you prefer. But I personally think the cream mixture makes this soup really wonderful and it isn’t heavy at all. If you don’t have vegetable stock, simply use water instead. This recipe is adapted from a Slovenian cookbook called Kuhinja Slovenije, which means Cuisine of Slovenia. It was published in 2000 and hasn’t been translated into English as far as I know.