"3 medium-sized onions, finely chopped (120g)"
"2 tablespoons of butter"
"2 tablespoons of olive oil"
"3 large potatoes, cut into small cubes (500g)"
"1 teaspoon of salt"
"A pinch of black pepper"
"5 cups of chicken broth (1.2 liters)"
"2 cups of fresh peas, shelled (300g)"
"6 slices of Italian bread"
"Parmesan cheese, grated (to serve with the soup)"
"3 medium-sized onions, finely chopped (120g)"
"2 tablespoons of butter"
"2 tablespoons of olive oil"
"3 large potatoes, cut into small cubes (500g)"
"1 teaspoon of salt"
"A pinch of black pepper"
"5 cups of chicken broth (1.2 liters)"
"2 cups of fresh peas, shelled (300g)"
"6 slices of Italian bread"
"Parmesan cheese, grated (to serve with the soup)"
"In a large saucepan, heat butter and olive oil over medium heat
Add chopped onions and cook until they're soft and translucent, stirring occasionally, for about 10 minutes."
"Remove the saucepan from the heat and add the diced potatoes, salt, and black pepper
Stir well to combine."
"Add the chicken broth and stir well to combine
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 5 minutes, or until the potatoes are tender."
"Add the fresh peas and cook, stirring occasionally, for about 15 minutes, or until the potatoes and peas are both tender."
"To serve, distribute the bread slices among six bowls, ladle the soup over the bread, and top with grated Parmesan cheese."
