John Myers
Contents
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Ingredients
- 400 ml Fish stock
- 150 ml White wine
- 200 ml Cream
- 100 ml Noilly Prat
- 200 g Butter
- 400 g Herbal mixture
- 100 g Sliced mushrooms
- 3 Chopped onions
- 2 Diced potatoes
- 1 splash Lemon juice
- 1 pinch Nutmeg
- 1 pinch Salt and pepper
Instructions
Basic soup
- Roughly dice the onions and sauté in a high saucepan with butter. Deglaze with white wine and Noilly Prat. Reduce the liquid by half. Then pour in the chicken broth, add the potatoes in large cubes and bring to the boil. After boiling, just add the cream. Season with salt, pepper, lemon juice and nutmeg - the base of the herb cream soup is ready.
Herb butter
- Roughly chop the herbs and put them with a little salt and the soft butter in a cutter / food processor with a cutter knife and puree.
Serving
- Bring the basic soup to the boil again shortly before serving. Then add the herb butter and froth up with a hand blender. Finally season with salt, nutmeg and lemon juice.
Extra tip
- When serving, it is advisable to puree small portions of the soup, preferably in a separate saucepan. The soup can be frothed better this way and you get a creamier result.
Nutrition
Serving: 100gCalories: 165kcalCarbohydrates: 2.9gProtein: 1.9gFat: 15.1g
