The first chilly nights of fall are a great time to make and enjoy some soup for dinner. Here's a simple and very cheap soup that can be made with little effort and about an hours time before dinner.
2 cups finely sliced yellow onion (you can substitute leeks or large spring onions as well)
1 can beef broth
2 medium potatoes
1/2 cup grated Parmagan cheese
Sauté the onions slowly over low heat in butter until they are translucent - do not brown!
Add the can of broth and 2 cans of water
Add the peeled and sliced potatoes
Bring to a simmer and cook until potatoes are very soft - about 45 minutes.
You can then puree the soup with a hand blender or just smash the potatoes with a large fork.
Serve with the Parmaganno cheese on top - use real Italian Parmigiano - it's worth it!
This soup is the perfect foil for rich barrel fermented Chardonnay such as our Estate or 1772 (the soup costs so little you can splurge on the wine). It is one of the most perfect food and wine matches that I know of.
2 cups finely sliced yellow onion (you can substitute leeks or large spring onions as well)
1 can beef broth
2 medium potatoes
1/2 cup grated Parmagan cheese
Sauté the onions slowly over low heat in butter until they are translucent - do not brown!
Add the can of broth and 2 cans of water
Add the peeled and sliced potatoes
Bring to a simmer and cook until potatoes are very soft - about 45 minutes.
You can then puree the soup with a hand blender or just smash the potatoes with a large fork.
Serve with the Parmaganno cheese on top - use real Italian Parmigiano - it's worth it!
This soup is the perfect foil for rich barrel fermented Chardonnay such as our Estate or 1772 (the soup costs so little you can splurge on the wine). It is one of the most perfect food and wine matches that I know of.
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