Old-School Scandinavian Dill Soup

6 cups good chicken broth

3 T. butter

3 T. flour

1 c. heavy cream

2 c. cooked shredded chicken

1/2 to 3/4 c. fresh dill (yes, that much)

1-2 T. fresh lemon juice

1 t. sugar

1 t. salt

1/4 t. pepper

pinch of nutmeg, optional

1. Bring the chicken broth to a gentle simmer in a saucepan.
2. In a small fry pan melt the butter over medium-low heat.  Whisk in the flour and cook 1-2 minutes.  Do not brown.
3. To thicken the soup, slowly whisk the roux into the broth.  Simmer gently until lightly thickened, about 5 minutes.
4. Add cream and cooked chicken.  Keep heat low, this soup does not like boiling.
5. Stir in dill, lemon juice, sugar, salt, pepper and nutmeg, if using.
6. Optional egg yolk finish (very traditional).  Whisk egg yolk with a few tablespoons of hot soup, then gently stir back in.