My son, Jivko made this wonderfully simple and fresh soup for us. It could be applied to parsley, thyme, tarragon, any herb you favor and can be grown easily. The idea is to use a single herb to appreciate the individual fragrance.
2 big handfuls of dill
1 tbs butter
1 tbs flour
2 pints (1 I) chicken stock salt and black pepper
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2 egg yolks
1/ 2 c yogurt or cream
Chop the dill finely. Melt the butter in a soup pan. Add the flour and cook until it starts to foam. Stir in the stock gradually, beating to prevent lumps. Simmer for 5-10 minutes. Add the dill and cook for another 5 minutes. Remove from heat and beat in the zastroika. Serve with buttery croutons.