Wednesday, 16 November 2011

Silky Soup with Rosemary Flavored Croutons

I would strictly recommend this soup to everyone who is broke or who is simply a cheap ass.

You’ll need
·      1 big white onion
·      1 Stalk of celery
·      4 potatoes
·      1 big carrot
·      1 lit of Vegetable stock
·      20 g of butter
·      Salt, Black pepper
·      4 slices of bread
·      Extra Virgin Olive Oil
·      Fresh Chopped Rosemary

How to make it:

Dice the vegetables, the thinner they are, the faster they cook. In a big bowl add the butter and a bit of oil so that the butter won’t burn. Add the Vegetable to the pot and stir for 5 minutes at a low heat. Add the stock to the pot, cover it and let it cook for 40 minutes.
Just before serving, toast the slices of bread, dice them and put them into a frying pan with hot Extra Virgin olive oil. Sprinkle some fresh rosemary over the croutons and let them frying until they are golden.

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