Basilikum-Schaum-Süppchen

Ergibt2 Portionen

1 Schalotte

1 Knoblauchzehe

2 EL Olivenöl

1 TL Mehl

1 TL VITAM Gemüse-Hefebouillon

2 Bund Basilikum

75 ml Sahne

1 EL Parmesankäse, gerieben

Zubereitung

Schalotte und Knoblauch schälen, fein würfeln und in Öl andünsten. Mit Mehl bestäuben, 375 ml Wasser angießen, aufkochen. VITAM Gemüse-Hefebouillon und gezupfte Basilikumblätter zufügen, pürieren.
Geschlagene Sahne unterheben, mit Parmesan bestreut servieren.

Nutrition Facts

2 portionen

Serving size

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Basilikum-Schaum-Süppchen