Carefully wash the dill and spin dry well again. Pluck the dill tips, chop the large stems. Boil the dill stems in the vegetable broth for 10 minutes. Peel and finely dice the shallots. Sauté in the butter in a saucepan until translucent, then deglaze with the white wine. Pour the broth through a sieve and slowly bring to a boil. Set aside a few dill tips for garnish, finely chop the remaining tips and add to the soup. Season to taste with salt and pepper.
Remove from heat.
Whisk cream and egg yolk, stir into soup. Do not let it boil any longer. Serve in portions and sprinkle on the dill tips set aside.
Tip: A poached egg or some whipped cream is delicious as an accompaniment.