Herb Soup with Egg

Rinse parsley, shake dry, pluck off leaves and chop finely. Rinse, dry and chop scallions.

Heat butter in a saucepan and saute scallions. Add parsley and saute briefly. Add flour, saute briefly, stirring, and add broth. Bring soup to a boil, reduce heat and simmer for about 10 minutes. Add creme fraiche and season with salt and pepper.

Cook eggs until semi-soft, rinse with cold water and peel. Halve eggs.