Basil Cream Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 bunch spring onion (s) with green
- 1 tablespoon butter
- 2 points soup green
- 1 tablespoon wheat flour
- 1 liter vegetable stock
- 200 ml cream
- Seasoned Salt
- 1 lemon (s)
- 2 bunch basil
- 30 g bread (whole wheat bread)
- 50 g sunflower seeds
Print Recipe
Pin Recipe Instructions
- Clean and wash the onions and cut into fine rings. Heat the butter in a sufficiently large saucepan and steam the onion rings in it. Add the soup greens and cook for about 2 minutes. Scatter the flour over it and let it sweat briefly. Remove the pan from the heat and fill with the vegetable stock, stir until smooth and bring to a boil. Add the cream and season the soup with herb salt, lemon juice and the grated lemon zest. Finally add the basil and puree everything with a hand blender or put in the blender.
- Cut the bread into fine cubes and roast them together with the sunflower seeds in a non-fat frying pan until crispy. Sprinkle over the hot soup and serve.
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