Herb and Cheese Bisque
6,8 / 10
ready in 35 min.
Heat the oil and fry the onion and the garlic. Dust with the flour and fry for a few minutes.
Add the stock and the cream and mix well with a whisk. Bring to the boil and simmer on a medium heat for around 10 min.
Add the mustard and 3/4 of the cheese. Season with salt, ground black pepper and nutmeg.
Add the basil leaves to the soup and puree well. Transfer to bowls, sprinkle with the remaining cheese and serve garnished with the basil leaves.