Creamy soup with mustard and bacon

Ingredients

• 15 grams of flour
• 30 g of butter
• 1 onion
• 1 clove of garlic
• pepper
• 100 g of bacon pieces
• 500 ml of hot broth
• 1 egg yolk
• 100 g of cream cheese (such as Philadelphia)
• 2 tablespoons of mustard

Melt the butter in a saucepan, then cook the bacon with the finely chopped garlic, a pinch of pepper, and the chopped onion until the bacon is browned.

Combine the cream cheese and egg yolk, then slowly pour in the hot broth while stirring.

Add the flour to the bacon and cook for another 2 minutes, stirring vigorously, to prevent the flour from clumping.

Pour in the cheese and egg broth into the saucepan, heat gently over low heat, stirring constantly, until the flour thickens the liquid without boiling.