Potato and onion soup

Ingredients for 4 people
2 very large onions or 4 small ones
4 large potatoes
Extra virgin olive oil
Parsley
A litre and a half of vegetable stock; I was in a hurry and used 2 vegetable stock cubes
Pepper and salt
Parmigiano shavings
Multigrain bread croutons

I make stock with 1 litre and a half of water and 2 cubes, or make it yourself with celery, carrots and onions.

I peel and chop the potatoes.
I peel and slice the onions.

I heat a little oil in a saucepan and sauté the onions for a few minutes.

I add the potatoes.

I add all the stock, boil, cover and cook for about 40 minutes. Once cooked, I blend with a hand blender.

I check and adjust the salt, add freshly ground pepper and a drizzle of oil, and blend to emulsify into a velvety soup.

Finally, I stir in chopped parsley.

I prepare the croutons.
I remove the crusts from multigrain sandwich bread, or bread of your choice, cut into triangles and place on a baking tray lined with baking parchment. I brush lightly with oil and grate Parmigiano shavings over them.

I grill for a few minutes until golden.

I serve the soup with a little freshly ground pepper, grated Parmigiano, a drizzle of oil and the croutons. It is also delicious with puff pastry breadsticks; see ‘Pumpkin soup with puff pastry breadsticks’ on the blog.