Chop the chives and onion and fry in butter, dust with flour and fry again. Pour in hot soup and stock. Simmer gently for 15 to 20 minutes, then add a little more flavor with the red wine. Sprinkle with chopped parsley and serve with roasted bread cubes.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.
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