Mash remaining butter with flour and drop lumps into the simmering soup, stirring until velvety.

Whisk the egg, then pour it into the simmering soup, whisking all the time so the egg cooks into thin strands.

The new line-up comprised twelve cup soups, five simmer soups designed to be cooked in a pot of water, four savoury rice lines, and four savoury pasta and sauce packets.