50g butter
2 tbsp flour
1l veggie stock
Salt and pepper
75ml dry white wine - optional
75ml double cream
1 tbsp chopped chives to garnish
Melt butter and cook onions for 5-10 minutes or until soft and transparent. Stir in flour and cook for 2 minutes.
Blend soup in liquidiser. Re-heat and season to taste with salt and pepper. Stir in wine and simmer for further 10 mins, then add cream and heat through without boiling.
Serve garnished with chopped chives.
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