Finely dice the garlic, clean and quarter the mushrooms. Braise both in 2 tablespoons of heated oil until the mushroom water has evaporated. Then steam the spring onions cut into rings for about 5 minutes. Leave a little leek to garnish.
Stir in the broth and cream and bring to the boil briefly, melt the grated / crumbled cheese over reduced heat (the soup should no longer boil) while stirring constantly.
Season finely with the specified spices and then add the sparkling wine.
Finally, assemble the soup with cold herb butter and beat lightly with the whisk.
Before:
Prepare breaded frozen squid rings according to the instructions on the packet.
Turn fresh squid rings in flour, press down and then fry in hot oil in portions until golden. Drain on kitchen paper, lightly salt and drizzle with lemon juice.
Serve the soup immediately in preheated plates / terrines, garnish with the remaining leek rings and drape the fish rings on top.
Toasted white bread goes well with it.
Tip:
Instead of butter, you can also use cornstarch or puree powder dissolved in water to thicken. But I prefer butter for it.
If you want to save calories, replace the cream with low-fat milk and the sour cream with yogurt.
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