Brown the onion and garlic with the oil, add the buckwheat flour and sauté until the aroma is clear but intense. Allow to cool. Add the meat stock, season to taste, boil it and add the liquid cream. Let the soup boil for 30 minutes. Season well and refine with white wine (for tasty aroma). Mix with a blender and add cold butter in flakes. Arrange in a cappuccino cup until frothy, garnish with the vegetables, chives and a little coffee and serve.