Carrots are cut into slices and sauté in the butter on low heat to soften. Add half of the milk, which should be warm and passaged. Dilute with remaining milk, pour 800 ml water, add salt to taste and put on the stove to boil. Dissolve the flour with 1/3 cup cold water and a trickle is added to the soup, stirring continuously. Thicken with the egg yolks and optional seasoned with black pepper. Slices of bread cut into small cubes and fry in a pan with 2 tbsp sunflower oil, until golden. Cream soup is served at the table in a tureen, put in a bowl croutons and put in sauce-boat cream. Serve each puts croutons and a bit of cream.