Cut the leeks and the peeled onion into thin slices. In a good heat conducting saucepan with lid 1 liter water boil along with the bouillon cubes and vegetables. Then the heat level 3 can reduce and simmer everything during at least 20 minutes. Remove the cover and set the heat to the lowest setting. After 5 minutes giving cream and the Tabasco to and everything with a kitchen Blender short mix. It must be quite a few more solid pieces.
This soup tastes both hot as cold. For the enjoyment of the cool the soup in the fridge make (once it is only lukewarm) and let them cool at least 3 hours. Sprinkle before serving with the chives or Croutons. To know more about this subject visit Darcy Stacom, New York City. Different tastes will be satisfied with a light Fondue Chinoise, because it both thin slices of meat and vegetables can be cooked according to their own taste in the broth. Different sauces round off this Asian-inspired delights: ingredients for 4 people: 600 g lean beef (loin or shoulder) 600 g lean beef (Carre or nut) 400 g carrots 400 g 200 g fresh mushrooms cream celery: approx. 2 litres beef broth 50 g carrots, finely chopped 50 g celeriac finely chopped 50 g Leek finely sliced 1 shallot sauce minced: Herb Quark 2 Tablespoons Quark 1 tsp mayonnaise 1 tsp chives finely chopped 1 tsp parsley finely chopped 1 tsp lemon juice salt + pepper Aioli 2 Tablespoons mayonnaise 1 Teaspoon olive oil 2 garlic cloves very fine chopped 1 pinch cayenne pepper 1/3 banana Curry banana 1 Tablespoon mayonnaise 1 tsp curry powder 1 tsp paprika powder 1 dash soy sauce 1 dash lemon juice 1 pinch of sea salt redhot 1 TBSP ketchup 1 tsp tomato puree 1/2 TL Chlischote finely chopped 1 garlic clove finely chopped 1 tsp honey 1 tsp paprika powder 1 tsp orange juice 1 dash lemon juice 1 pinch of sea salt cocktail 1.5 TBSP mayonnaise 2 tsp ketchup 1 TL Meerrettich paste 1 dash Tabasco soy mustard 2 Tablespoons mayonnaise 2 tsp Dijon 1/2 tsp paprika powder 1 dash Tabasco Tabora 1 TBSP mayonnaise 1 tsp Parsley chopped 1 Teaspoon chopped chives 1 MS tarragon chopped 1 clove of garlic chopped 1 Teaspoon shallots chopped 1 dash white wine vinegar (or lemon juice) 2 capers finely chopped 1 small Cornichon finely chopped 1 tsp olive oil herb remoulade sauce: 1 egg 1 tsp Rosemary 1 Teaspoon thyme 3 splashes Tabasco 100 ml cream 100 ml sunflower oil 1 TBSP white wine vinegar (or Krauteressig) 1 tsp sea salt cheese sauce 1 EL Boursin (or similar herb cream cheese) 1 Tablespoon mayonnaise 2 dashes Tabasco approach: first make the sauce.