For approx. 4 people
Ingredients:
1 small onion
1 tablespoon butter
30 ml white wine
500 ml vegetable broth
1 tablespoon flour
250 g cream
1 bunch of fresh herbs (wild garlic, borage, watercress, dill, chervil, parsley)
Salt
black pepper
1 pinch of sugar
5 teaspoons of crème fraîche
Some borage flowers
Pot
Preparation:
Peel the onion and chop finely. Then melt the butter in a pot and sauté the onion until translucent. Now deglaze with wine and let it boil down a little. Then pour in about three quarters of the vegetable broth and bring to the boil.
Mix the flour with the remaining vegetable stock until smooth, add it to the soup, stir, bring to the boil and simmer for 3 minutes over low heat.
Add the cream and herbs to the soup and bring to the boil again. Season the soup with salt, pepper and sugar.
Finally, serve the herbal cream soup garnished with crème fraîche and borage flowers.