PREPARATION
Peel the onions and chop finely. Sauté in butter, dust with flour and pour the vegetable stock over the onions. Allow to cook for about 10 minutes. Add the cream and bring to the boil briefly. Add the grey cheese and blend in the mixer. Season with salt and pepper. Pour the soup into four bowls and garnish with beansprouts. Serve with Vinschger Paarl.