For the must onion soup, cut the light green part of the young onions into fine strips. Peel and finely dice the onions.
Sauté both in clarified butter, pour in must and reduce slightly. Add the chicken soup and bring to the boil. Stir in whipped cream and boil up again.
Puree the must and onion soup, season with salt and pepper and serve garnished with parsley.
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