Chicken broth soup with vegetables and grapefruit juice
Heat oil in a heavy bottomed pan, add finely chopped onion. Simmer 3 min. Add finely chopped carrots and celery, cook for a couple more minutes. Pour hot broth, bring to a boil, cook for 5-10 minutes.
Pour a couple of ladles of soup into the bowl of the combine and put the crackers. Grind. Transfer the mixture to the soup. Whisk egg yolks, grapefruit juice and wine in a food processor.
Put the soup on low heat and gradually pour the egg mixture into it, stirring occasionally. Don't let the soup boil. The soup should thicken. Remove from fire.
Enjoy your meal!