Spring onion soup

Ingredients for 6 servings:

• 500 g spring onions
• 2 tbsp butter
• 2 tbsp flour
• 200 ml dry white wine
• 800 ml meat broth
• 250 g tomatoes
• 200 ml cream
• 600 g minced meat
• 2 tbsp oil
• Salt
• pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Wash the spring onions and slice into rings. Heat the butter in a saucepan. Sauté the onion rings in it. Sprinkle the flour over the mixture and heat gently, stirring, until the flour is light yellow. Pour in the white wine and vegetable stock and whisk, ensuring there are no lumps. Bring everything to a boil and simmer over low heat for about 15 minutes. Meanwhile, finely crumble the minced meat and fry it in a pan with a little oil until golden brown. Wash the tomatoes and cut them crosswise, briefly place them in boiling water, and then refresh them with cold water. Deseed and dice the tomatoes. Add the diced tomatoes and cream to the soup and heat through. Season the soup with salt, pepper, and nutmeg. Add the minced meat to the soup before serving.