Melt the butter for 1-1 1/2 min. at 600 W with the lid closed.
Add the flour and sweat for 2-3 min. at 300 W.
Stir in the vegetable soup (first stir in a smaller unit, then gradually stir in the rest). Bring to a boil at 600 W in 3-4 min, stirring 1-2 times.
Add whipped cream and parsley and season. Heat for 2-3 min at 300 W. Stir frequently.
Yields approx. 400 ml, no standing time **.
Related Recipes:
Pot Au Feu From the LobsterBring the water to a boil. Add sea salt, soup herb and a small pinch of cumin and make about five min. In the...
Ricotta Spinach FlatbreadFor the ricotta spinach flatbread, first prepare the dough: Put all the ingredients in a mixing bowl with...
Fillet of Veal with Asparagus SpearsA more wonderful asparagus recipe: First cook the sauce. To do this, melt the butter in a saucepan without it...
Braised Beef with Cranberry SauceSeason the meat with salt and pepper. Heat the oil in the casserole, brown the meat well on all sides on 2 or...
Risotto with Beet and Smoked SalmonFor the risotto with beet and smoked salmon, first peel and finely dice the onion and garlic. Heat the oil in...
Risotto with EelSauté shallots and garlic in olive oil – add long-grain rice – stir everything together so that...
Mushroom Gorgonzola SauceFor the mushroom and gorgonzola sauce, first peel and finely chop the onion. Melt the coconut oil in a pan and...
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...
Turkish HoneyMix the nuts and chop the candied fruit. Heat the honey until it boils. Lightly whisk the egg whites with 300...
Indian Holiday Vegetable CurryFor the Indian festive vegetable curry, peel the lotus roots if necessary, wash them and, if necessary, cut...