Savory rye brew in a saucepan and put heat on the fire.

Dissolve the oil in frying pan on low heat, add flour, stir and heat over all this in five minutes (up to 100 degrees C).

When the brew has boiled, add to the pot the roasted flour and stir it with a whisk until lumps disappear. Add to the brew a teaspoon of ginger, a pinch of cinnamon, pinch of nutmeg, salt and pepper - to taste. Boil the soup for twenty minutes. Add the cream and warm the soup for a few minutes. Instead of cream as a dressing you can use cheese, sour cream, crude egg yolks, mayonnaise. Serve the soup hot. Very good to put in a plate a slice of lemon.