Spicy Olive Soup

For the Spicy Olive Soup, sauté the finely chopped onions in olive oil, cut 1/2 jar of sun-dried tomatoes into fine strips and add to the onions. Deglaze with a good 1/8 of mild white wine. Reduce a little and pour in a liter of vegetable soup. Cut 15 pitted black olives into slices and add to the soup. Season with a little garlic, salt, pepper and chili. Mix a cup of cream with two heaped tablespoons of Parmesan cheese and a tablespoon of cornstarch, add to the soup and reduce. Serve with fresh basil and croutons.

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