"3 cups of finely chopped onion (120 g)"
"2 tablespoons of butter"
"2 tablespoons of olive oil"
"3 cups of diced potatoes (500 g)"
"1 teaspoon of salt"
"1 pinch of black pepper"
"5 cups of chicken broth (1.2 liters)"
"2 cups of fresh peas, shelled (300 g)"
"6 slices of Italian bread"
"Parmesan cheese, grated (to serve with)"
"3 cups of finely chopped onion (120 g)"
"2 tablespoons of butter"
"2 tablespoons of olive oil"
"3 cups of diced potatoes (500 g)"
"1 teaspoon of salt"
"1 pinch of black pepper"
"5 cups of chicken broth (1.2 liters)"
"2 cups of fresh peas, shelled (300 g)"
"6 slices of Italian bread"
"Parmesan cheese, grated (to serve with)"
In a medium saucepan, cover and simmer over low heat, until the onion is soft (about 10 minutes)
Remove the lid and cook over medium heat, stirring occasionally, until the onion is golden brown (about 3 minutes)
Add the potatoes, salt, and black pepper, and stir well
Add the chicken broth and stir
Reduce the heat, cover the saucepan, and cook until the potato is tender (about 5 minutes)
Add the peas and cook, stirring occasionally with a wooden spoon, until the potato and peas are tender (about 15 minutes)
Distribute the bread slices among six bowls, top with the soup, and serve with Parmesan cheese
246 calories per serving
Note: You can also make this soup the day before and store it in the refrigerator in a well-sealed container
Reheat over medium heat when serving.
