Ingredients
½ yellow onion
225 g mushrooms
60 g butter
½ teaspoon dried thyme
25 ml vinegar
100 g cream cheese
250 ml water
½ teaspoon salt
1⁄8 teaspoon ground black pepper
2 egg yolks
125 ml heavy whipping cream
50 g peanuts
Olive oil
Directions
Roast the peanuts in oven until they are dark brown. Chop them coarsely
Fry onions and mushrooms in a pot until they turn golden. Add salt and pepper and sprinkle thyme on top.
Add cheese, and water. Stir. Bring to a boil for a few minutes and then lower the heat to medium and let simmer for 15 minutes.
Add vinegar, oil, parsley, salt and pepper in to it and keep it simmering until the oil is merged in it.
Whisk the heavy cream until soft peaks form. Add yolks and mix.
Fold in the egg cream into the soup without boiling it further. Serve with a spoonful of ol- ive oil and roasted peanuts.
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