Farmhouse onion soup – Cipollata

Ingredients for 2 servings:

• 200 g pork schnitzel
• 50 g bacon, streaky, smoked
• 4 medium-sized onions
• 3 medium-sized garlic cloves
• 4 tbsp sunflower oil
• 1 small carrot(s)
• 1 m.-sized potatoes, mainly waxy
• 1 small leek
• 400 g water
• 5 g chicken stock powder
• 2 pinches of black pepper
• 1 tbsp Italian herbs, frozen or dried
• 2 tbsp sour cream
• 4 slice(s) baguette(s) or onion white bread
• 2 pinches of fried onions

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 55 minutes

A hearty pork soup served with onion-flavored white bread. Recipe from Liguria, Italy

Cut the schnitzel into 2 x 3 cm pieces. Cut the bacon into small cubes. Trim and peel the onions at both ends. Halve 1 onion lengthwise and roughly chop 1 half. Cut the remaining onions crosswise into approximately 5 mm thick rings. Trim both ends of the garlic cloves, peel them, and cut them crosswise into thin slices. Wash the carrot, potato, and leek. Peel the carrot and potato and roughly chop everything. Bring the water to a boil and dissolve the chicken stock in it. Add the roughly chopped vegetables and simmer with the lid on for 25 minutes. Meanwhile, heat the sunflower oil in a large pan. Brown the meat pieces all over and remove from the pan with a slotted spoon. Add the bacon to the pan and fry until fragrant. Add the onion rings and garlic and fry with the lid on until translucent. Strain the stock and deglaze the onion rings with it. Add to the pot along with the roasted meat and simmer for 1 hour. Mash the carrot and potato pieces using a potato ricer. Stir the mash into the simmering soup along with the pepper and Italian herbs. Toast the bread in a toaster until light brown. Stir the cream into the soup and season to taste. Divide among serving bowls and sprinkle with the fried onions. Serve warm with the baguette slices and enjoy.