Summary

Ingredients

• 1 small onion (s)
• 1 clove garlic
• 1 tablespoon butter
• 100 ml white wine, dry
• 500 ml vegetable stock
• 200 ml cream
• 150 g parmesan cheese
• 1 teaspoon mustard
• salt and pepper
• 4 teaspoons basil pesto

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Instructions

1. Peel and dice the onion and garlic. Heat the butter over medium heat and sweat the onion and garlic cubes well. Deglaze with the white wine and then pour the broth and cream on top. Bring the soup to the boil and then stir in the grated Parmesan and mustard. Then froth the soup with a hand blender. Then bring to the boil again and season with salt and pepper.
2. Divide between 4 plates and garnish with a teaspoon of pesto each. You can also serve croutons.