for 2 person

Soup

20 g	butter
1	shallot, finely chopped
1 tbsp	white flour
3 dl	white wine
2 dl	vegetable bouillon
3 sprig	thyme, finely chopped
2 sprig	rosemary, finely chopped
3 tbsp	single cream for sauces
	salt and pepper to taste

How it's done

Soup

Heat the butter in a pan. Add the shallots, sauté. Add the flour and cook for approx. 1 min., stirring with a whisk. Pour in the stock and wine, bring to the boil while stirring. Reduce the heat, add the herbs, simmer for approx. 10 mins., stirring occasionally. Stir in the single cream, briefly froth up with the blender, season.

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