Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
Ingredients- 0.5 kg ½ carrot (s)
- 150 g celery
- 1 onion (s)
- 2 cloves garlic
- 1 shot red wine
- 1 bay leaf
- some lovage
- 1 pinch (s) chili powder
- salt and pepper
- Leeks
- 150 ml whipped cream
- 1 ½ liter soup, to be poured on
- oil
Print Recipe
Pin Recipe Instructions
- Peel, wash and cut the carrots and celery into small cubes. Finely chop the onion and garlic.
- Heat the oil in a large saucepan, fry the onion and garlic until translucent and add the vegetables. Deglaze with a strong dash of red wine, pour on the soup, add herbs and spices and slowly steam everything until soft.
- Then puree everything nice and creamy, add the whipped cream, whip until foamy and season again to taste.
- Finally cut some leek into fine rings, sauté until lightly translucent and pour over the soup.
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