Summary

Ingredients

• 1 medium onion (s)
• 5 sprigs rosemary
• 250 g celery
• 1 carrot (s)
• 1 clove garlic
• 100 g butter
• 40 grams flour
• 150 ml white wine, dry
• 800 ml poultry stock
• 200 ml sweet cream
• 1 chilli pepper (s), green
• salt
• pepper
• nutmeg

Print Recipe Pin Recipe

Instructions

1. Peel and finely dice the onion, carrot, celery and garlic. Remove the seeds from the chilli pepper and cut into fine strips.
2. Heat the butter and fry the onion with the garlic until translucent. Add the celery and carrot cubes and sauté briefly. Pour in the chicken stock and simmer for about 20 minutes until the celery and carrots are cooked through.
3. Meanwhile, pluck the rosemary needles from the branches and chop them very finely. Mix the flour with a little white wine and stir into the sauce to bind. Pour in the remaining white wine, add the chopped rosemary and the chilli strips. Simmer gently over medium heat for about 10 minutes, stirring frequently. Puree the soup with a stand mixer until it is nice and creamy. Then let it boil again briefly.
4. Whip the cream until it is semi-stiff and stir into the soup. Serve immediately.