Summary

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

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Instructions

1. Peel, wash and cut the carrots and celery into small cubes. Finely chop the onion and garlic.
2. 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.
3. Then puree everything nice and creamy, add the whipped cream, whip until foamy and season again to taste.
4. Finally cut some leek into fine rings, sauté until lightly translucent and pour over the soup.