Peel and chop the onions and sauté in butter, add the sliced raw potatoes, deglaze with white wine and reduce, add the beef broth, add the cream, boil until soft, coarsely chop plenty of basil and chives and mix into the soup at the very end. Season with salt, white pepper from the mill and a nutmeg.
Preparation Tip:
It is especially important that the herbs are fresh and sufficient. As a garnish is very good poached egg or boiled quail egg (2.45 minutes).
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