First, peel and dice the onions and garlic and sauté in olive oil until translucent. Deglaze with white wine. Add soup and 150 ml cream.
Pluck some leaves from the herbs and put them aside for decoration. Chop the remaining herbs, add to the soup and blend well in a stand mixer.
Whip the remaining cream until stiff.
Serve the soup in plates, garnish with a whipped topping and a few herb leaves and enjoy immediately.
Preparation Tip:
If you would like to prepare this soup a little leaner, use sour cream instead of whipped cream. However, do not boil the soup after adding the sour cream, otherwise it will flocculate!
Related Recipes:
Chanterelle Cream SoupFor the chanterelle cream soup, peel the onion and garlic, cut into small cubes and sauté in a pot with oil...
Neck Mustard Goulash with Stuffed Potato DumplingPreparation (about 45 min): Cut the meat into pieces the size of a thumb and marinate it with ground juniper...
Balkan Skewer with Rice SaladFor the marinade, squeeze the garlic cloves smooth and form in a bowl with diced thyme, shallot, rosemary and...
Curry Coconut Cream SoupFor the curry coconut soup, peel and finely chop the onions and garlic and fry in the peanut oil. Peel and...
Chicken Liver Foam in Shallot SauceThe livers can be cleaned the day before and soaked in buttermilk for one night. Remove the peel from the...
Dark Stock (Glace)For the dark stock (glace), chop or cut the bones and meat into small pieces and slowly fry in oil on the...
Vegetable Pan with Veal MeatballsCut zucchini and melanzani into 1 cm slices. Halve the red and green peppers, remove the seeds and cut into 2...
Tofu with Lemongrass – Dau Hu Soa OtCut the tofu into slices, cut in half crosswise and drain on kitchen roll. For the marinade, remove the peel...
Cream of Tomato Soup with CornFor the cream of tomato soup with corn, first sauté the onion in a little butter until translucent and add...
Shrimp RisottoFor the shrimp risotto, prepare the soup the day before or crumble 2 soup cubes and dissolve in 1 liter of hot...