Summary

Ingredients

• 1 onion (s)
• 2 cloves garlic)
• 4 tablespoon olive oil
• 1 tablespoon flour
• 0.75 liter ¾ vegetable stock
• 200 ml whipped cream
• 75 g parmesan in one piece
• 2 teaspoons mustard, coarser
• 2 bunch basil
• salt and pepper
• Nutmeg, freshly grated

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Instructions

1. Peel the onion and cut into small cubes. Peel the garlic and press it through the press. Heat the olive oil and sauté both in it. Dust the flour over the onion and garlic and sauté. Pour in the broth and cream while stirring with a whisk. Let the soup simmer over low heat for 10 minutes.
2. Grate the parmesan and mix with the mustard into the soup. Season to taste with salt, pepper and nutmeg.
3. Pluck the basil leaves from the twigs and clean them (you may want to put some aside for decoration). Add the leaves to the soup and mix with the hand blender.
4. Immediately divide the soup into plates or soup bowls. Scatter the rest of the parmesan on top and garnish with the basil leaves that have been set aside.
5. Tips: You can refine this delicious soup with briefly fried prawns cut lengthways or with thinly sliced and briefly seared strips of lamb fillet.
6. The whole thing becomes colorful when you sprinkle tiny red pepper cubes into it.