Whipping cream is made for all kinds of bons vivants, being an excellent accompaniment to various desserts and fruits. It is produced using UHT, which extends its shelf life. It is packaged under sterile conditions in Combibloc packaging. Packaging units contain 0.25 dl and 1 l.
| Composition (100 g) |
energy value | 1352 kJ/ 232.5 kcal |
| proteins | 2.4 g | |
| carbohydrates | 3.0 g | |
| fats | 33.0 g |
WILD GARLIC SOUP
Ingredients:
- 100 g wild garlic leaves
- 1 onion
- 100 g celeriac
- 1 carrot
- 1 floury potato
- 30 g butter spread by Pomurske mlekarne
- 200 g whipping cream by Pomurske mlekarne
- 9 dl vegetable stock
- 1 dl dry white wine
- salt
- black pepper
Initial preparation:
Peel and dice the celeriac, carrot and potatoes. Bring the vegetable stock to boil, then keep it in a warm place. Rinse the wild garlic leaves in cold water and drain well. Peal and finely chop the onion. Cut the drained wild garlic leaves into thin strips.
Cooking:
Melt the butter in a pan, add the chopped onion and sauté. Add half of the sliced wild garlic leaves. Sauté briefly while stirring. Add the chopped vegetables and sauté briefly. Pour in the hot vegetable stock and wine, bring to boil and cook slowly for 15 minutes. Whip the cream. Remove the soup from heat and puree with a stick blender. Then return it to heat, add half of the remaining wild garlic leaves, salt and freshly ground pepper. Bring the soup to boil and slowly cook for 2 to 3 minutes. Remove from heat and stir in half of the whipped cream.
