New Year’s Eve Soup

Make potatoes.

Make beef with the chopped peppercorns, salt, greens, bay spice and nutmeg until the meat is cooked. Remove the meat, remove the bay leaf and peppercorns, pass the soup through a sieve, pour it again into the saucepan, add the cream of tomato soup and the mashed potatoes, add the red wine, season with basil, paprika and a little bit of cayenne bell pepper.

Sauté the onions cut into rings, the chopped garlic and the cham- pignons in a little bit of butter until soft. Add to the soup, stir in the paradeis pulp and simmer for 8 minutes. At the end season with Ta- basco.

Our tip: Use high-quality red wine for a particularly fine taste!

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