Golden soup
Instructions
Cook in butter, without browned, onion and diced potatoes.
When the onion is translucent, add the tomatoes and stock.
Bring to a boil and simmer for half an hour.
Finished with plenty of parmesan and Croutons made at the last moment, with the following procedure: cut into cubes of bread, baked essiccateli, FRY in a little butter and, still hot, toss them on a platter with grated Parmesan; shake so that the Parmesan comply with croutons.
Ingredients and dosing for 6 persons
- 80 g of butter
- 2 onions, finely chopped
- 1000 g of potatoes cut into cubes
- 300 g of past peeled tomatoes
- 200 cl of broth
- Abundant of parmigiano
- Salt
- Pepper