Chilli Foam Soup

yes and I do mean Foam, because after you whip the *.. out of it with the hand held blender, the cream soup turns into a frothy light soup. This is the translation of my previous entry.

Ingredients:

1 large onion
4 small garlic cloves
1 leek
1-2 Chillis fresh or dried
2tblsp good olive oil
½ litre chicken broth
300 ml dry white wine (save the cork for your vase Jane)
300 ml whipping cream


Puree the onion with the garlic or chop very finely, chop up the leek. Slit chilli lengthwise and remove most of the seeds. I usually use 2 Chillis, but these were extremely hot. .

TIP:Either oil your hands before slitting chillies or wear gloves.

Heat up the oil in a suaceoan and fry the onions, til sightly glassy, add leeks and fry till wilted. Add in wine and broth and bring to boil. Simmer until reduced by half.
Put everything into a fine sieve press out all the juices, return to pot and fill up to 400 mal. Bring to boil, add cream, bring to a simmer. Check taste with salt and pepper. Shortly before serving, whip it up with either a whist or a hand held blender.