Herb Cream Soup
A light cream soup on a vegetable stock base, finished with cold QimiQ Classic and a trio of fresh herbs. Yields 4 portions.
Ingredients
| 100 g | QimiQ Classic, chilled | |
| 100 g | Onion(s), finely chopped | |
| 30 g | Butter | |
| 2 tbsp | 30 ml | Flour, plain |
| 30 ml | White wine | |
| 800 ml | Clear vegetable stock | |
| 1 tbsp | 15 ml | Parsley, finely chopped |
| 1 tbsp | 15 ml | Chives, finely chopped |
| 1 tbsp | 15 ml | Lovage, finely chopped |
| — | Salt and pepper | |
| — | Nutmeg |
Instructions
- Fry the onions in butter. Dust with flour, douse with white wine and stock, and allow to cook for 5-10 minutes.
- Finish with the cold QimiQ Classic and blend.
- Add the parsley, chives and lovage and season with salt, pepper and nutmeg.