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.