Summary

Ingredients

• 1 onion (s)
• 8 cloves garlic
• 250 ml wine, white, dry
• 500 ml vegetable stock, freshly cooked
• 250 ml whipped cream
• 2 egg yolks
• 2 teaspoons cornstarch
• salt
• pepper

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Instructions

1. Finely chop the onion and garlic and sauté in butter fat until translucent, deglaze with white wine, pepper and simmer.
2. Mix the starch with a little vegetable stock until smooth and mix with the rest of the vegetable stock and half of the cream, pour into the soup with constant stirring and simmer for 5 minutes, season with salt and pepper, remove the soup from the heat, allow to cool a little.
3. Whip the rest of the cream and fold in the egg yolks. Use the whisk to fold into the soup. Pay attention to the temperature. The soup must not be too hot to prevent the egg yolk from curdling.
4. Arrange, garnish with herbs and serve immediately.