White wine soup

2 tbsp butter

2 onions

finely chopped

150 ml white wine

600 ml vegetable bouillon

70 g butter

in cubes

140 ml cream

1 lime

some juice

some salt

some pepper

Heat butter in a pan. Sauté onions over low to medium heat for approximately 5 minutes until translucent. Add white wine and let it simmer briefly. Add vegetable stock, cover and simmer for approximately 20 minutes. Purée the soup with a hand blender and strain through a sieve. Bring the soup back to the boil, then gradually blend in the butter cubes using the hand blender. Whip the cream until stiff. Season the soup to taste with lime juice, salt and pepper, and serve with the whipped cream.