1pieceToasted bread slices, diced and toasted (croutons)
20gHerb butter (for croutons)
20gCheese slices or grated cheese
Spices, per serving:
1pinchMill salt, per serving
1pinchMill pepper, per serving
80mlStock of your choice (vegetable, chicken, beef stock)
Preparation and frying:
Slowly roast the onion, potato, tomatoes and diced bacon together in the pan. Slowly heat the entire pre-browned contents of the pan with the stock and the water in the saucepan to the broth, if simmering leave for another 5 minutes with the heat switched off. Select plates or soup cups and fill the portions individually.
Baked with the (ready) croutons in the oven. Cheese version: In addition, gratinated with grated cheese or slices.
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.