John Myers
Ingredients for 4 servings:
- 100 g butter
- 2 medium-sized onions, coarsely chopped
- 12 sprig(s) rosemary, medium
- 2 ½ dl white wine
- 2 ½ dl vegetable broth
- 5 dl cream
- 2 tsp cornstarch
- Salt
- Black pepper, freshly ground
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes
Sauté the onions in the butter, add 10 rosemary sprigs, fry briefly, and then deglaze with the wine. Add the stock, cover, and simmer gently over low heat for around 20 minutes. Remove the rosemary sprigs and add the chopped rosemary needles from the last two sprigs, top up with the cream, and puree with a hand blender. Mix the cornstarch with a little hot soup, add it back to the soup, and cook until the soup is nicely thickened. Season with salt and pepper. Ladle into warmed bowls and garnish with a little whipped cream and Crema di Balsamico, if desired. The soup has a quite intense rosemary flavor; reduce the amount if necessary. Tips: I always prepare the soup the day before and find it tastes even better reheated. You can also briefly cook some mushrooms or chanterelles with it.
Facebook Comments