Ingredients for approx. 4 people:
2 vegetable onions (450 g each)
2 small red onions
1 bunch of spring onions
3 tablespoons oil
salt, pepper
1 tablespoon sugar
1 lightly heaped tsp. flour
125 ml dry white wine
750 ml vegetable broth
150 g whipped cream
For the skewers:
8 cherry tomatoes
16 mozzarella balls
6 tablespoons balsamic vinegar
2 tsp steak pepper
A few basil leaves
Also:
Some small wooden skewers
Preparation:
1. Peel vegetable onions and red onions, cut in half, cut into fine strips.
Clean the spring onions, wash, cut into rings.
2. Sauté red onions and spring onions in 1 tablespoon of heated oil until translucent and remove. Heat 2 more tablespoons of oil and sauté vegetable onions in it, stirring occasionally, about 15 minutes until translucent. Season with salt and pepper.
3. Dust onions with sugar and flour and sauté briefly. Stir in wine, broth and
cream. Bring to a boil and simmer for about 10 minutes. Puree soup, season with salt and pepper to taste. Add spring onions and red onions.
4. Wash cherry tomatoes. Alternate with mozzarella balls on small skewers. Mix balsamic vinegar and steak pepper, toss skewers in it and serve with soup. Serve garnished with basil.
Preparation time approx. 45 minutes
Nutritional values per serving approx.:
Calories: 241
joules: 1009
Protein: 4,9 g
Fat: 13,5 g
(FoodCentrale by ddp images)
