Creamy soup wine


shallots - 4 pcs.
dry white wine - 500 ml
beef broth - 500 ml
cream - 200 ml
Carnation - 3 pcs.
cinnamon - 1 stick
Cardamom - 0.5 tsp
Sugar - to taste white pepper (freshly ground) - to taste
salt - to taste

Shallot clean, wash, cut into quarters, cover with beef broth and dry white wine. When the soup comes to a boil, reduce heat and add the broken cinnamon stick, cloves and cook for about 30 minutes. Soup strain.
Whip cream to foam and slowly pour in the strained soup. Salt, put sugar, pepper and cardamom


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