FRÜHLINGSZWIEBEL  SUPPE  

Soup with Shallots

250 g spring onions
1/2 onion
125 g potatoes
50 butter
500 ml chicken soup
250 ml milk
2 slices toast
1 tbsp. cream
salt, chives

 

 

Wash spring onions, halve them lengthwise and cut into slices about 1/2 cm width. Peel and dice onion. Peel potatoes and cut them into 1 cm cubes. Melt 20 g butter in a pan, add spring onions and onions and fry until translucent. Pour over chicken soup and milk, and bring to the boil. Add potatoes and simmer covered for 30 minutes.
Meanwhile cut the toast into 1/2 cm cubes. Melt the rest of the butter in a pan and toast the toast cubes until golden-brown. Remove and drip off on a papper towel. Blend soup with a stick mixer, reheat gently, refine the taste with cream and season to taste with salt and pepper. Garnish with toast crumbs and chopped chives.

 

     
     
 

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