For the cold elderflower soup, bubble vegetable soup with elderflower umbels. Mix in flour butter and let steep for about 15 minutes with lid closed.
Season with Tabasco, salt, honey and black pepper.
Mix the egg yolks with the whipped cream and add to the soup. Do not let it boil anymore. Drain the soup and cool thoroughly.
Serve cold in cups or plates. Garnish with a spoonful of whipped cream, sprinkle with elderflowers and ground black pepper.