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Prosecco Soup
Ingredients
| 1 medium | onion |
| 2 stalk(s) | celery |
| 1 medium | carrot |
| 25 g | butter |
| 1 tbsp | flour |
| 1 l | broth |
| 200 ml | whipping cream |
| 150 ml | Prosecco |
| salt and pepper, to taste |
Method
Preparation time: ca. 30 min / Grade of difficulty: easy / Calories per portion: n/a
Chop the vegetables.
Melt the butter in a pot and add the flour. Mix well and add the broth and the vegetables. Cook for 20 minutes.
Purée the soup and pour back into the pot. Season to taste.
Whip the cream and add 2/3 of it to the soup. Now add the prosecco and pour into plates.
Decorate with a teaspoon of whipping cream.
Melt the butter in a pot and add the flour. Mix well and add the broth and the vegetables. Cook for 20 minutes.
Purée the soup and pour back into the pot. Season to taste.
Whip the cream and add 2/3 of it to the soup. Now add the prosecco and pour into plates.
Decorate with a teaspoon of whipping cream.
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