Puree Onion and Potato Soup
by Editorial Staff
Delicate puree soup made from stewed onions and potatoes is perfectly complemented by white bread croutons and grated cheese! It turns out to be an interesting, tender, and light dish!
Ingredients
- Potatoes – 220 g
- Onions – 220 g
- Salt – 0.5 teaspoon
- Ground black pepper – on the tip of a knife
- Vegetable oil – 1 tbsp
- Butter – 20 g
- Onions – 50 g
- Carrots – 70 g
- Parsley (stems) – 5-10 g
- Bay leaf – 1 pc.
- Vegetable oil – 1 tbsp
- Water – 1 l
- Hard cheese – 40 g
- White bread (loaf) – 80 g
Directions
- Prepare the food you need.
- For vegetable stock, peel the carrots and onions.
Chop the peeled onions and carrots into large pieces. In a saucepan or heavy-bottomed saucepan, heat the oil, add the onions and carrots. Stirring, fry over medium heat for 4-5 minutes, until browned. - Pour water (1 L) into a saucepan with sauteed vegetables. Rinse the parsley stalks and add them to the saucepan along with the bay leaf.
Bring to a boil and cook over low heat for 30-35 minutes, covered. - Cut the bread into small cubes (about 1 x 1 cm) and fry in a dry skillet over medium heat for 5-6 minutes, stirring frequently, until browned. Transfer the finished croutons to a clean, dry plate.
- Peel the onion and cut it into small cubes.
- Heat butter (vegetable and butter) in a heavy-bottomed saucepan. Place the chopped onion and, stirring occasionally, cook over low heat for 25-30 minutes, until caramelized.
- Peel and cut the potatoes into small pieces.
- Strain the prepared vegetable broth and bring it to a boil.
Place the chopped potatoes in the boiling broth. Bring the broth to a boil and simmer over low heat for 10-15 minutes, until the potatoes are fully cooked. - Add the stewed onions to the potato pan. Add salt and black pepper.
Whisk the contents of the saucepan with a hand blender until smooth. - Grate the cheese on a coarse grater.
Pour the soup into portioned bowls, sprinkle with cheese, and top with the previously prepared croutons.
Bon Appetit!
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