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Heat the
oil in a pan and sauté the onion for
1-2 minutes, to soften.
Pour the
ale and the red wine into the pan.
Crumble
in the stock cube and add a splash
of hot water. Bring to the boil, reduce
the heat and simmer for four minutes.
Add the
finely diced vegetables and continue
to simmer for 5-6 minutes, until the
vegetables are tender.
Remove
from the heat and stir in the chives
and season to taste with salt and
freshly ground black pepper.
Ladle the
soup into a serving bowl and serve
at once.
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