Sauté finely chopped onion in olive oil, extinguish with soup, cook with white wine and whipped cream, mash and bring to the table in a bowl.
Add the anchovies to the soup and garnish with mustard sprouts.
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Sauté finely chopped onion in olive oil, extinguish with soup, cook with white wine and whipped cream, mash and bring to the table in a bowl.
Add the anchovies to the soup and garnish with mustard sprouts.