Potato Soup I

Ingredients

• 2 medium sized onions, diced
• 1 bunch soup vegetables (carrot, leeks, and parsley)
• 15 g margarine
• 250 g potatoes, peeled and diced
• 500 ml stock
• salt
• pepper
• basil
• 1 bread roll
• 15 g butter
• chives

Procedures

1. Sauté onions and soup vegetables in margarine.
2. Boil potatoes and sauteed vegetables in stock until tender.
3. Pass the soup through a sieve.
4. Reheat and season with salt and pepper and basil.
5. Cut bread roll into cubes and fry in the butter until browned.
6. Serve the soup sprinkled with croutons and 2 tbsp finely chopped chives.