- 1000 g single cream
- 50 g oil
- 100 g diced onion
- 10 g crushed garlic
- 200 ml Mosel Riesling
- 15 g sugar
- 20 g sea salt
- Sprigs of rosemary & thyme
- Chives, parsley (finely chopped)
- Wild garlic or wild garlic pesto
Fry the onions and garlic together with the sugar and sea salt in oil until translucent. Add the rosemary and thyme to the pan, fry briefly and then deglaze with 100 ml of wine. Let it simmer for a while, then add the cream and reduce down to approx. 1/3. Add the rest of the wine, remove the sprigs of rosemary and thyme and season to taste with herbs, nutmeg and pesto. Now froth the soup with a hand blender and serve.
Variation: Add smoked or pickled salmon to the soup before serving.
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