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South Tyrolean Onion Soup with Fried Potatoes & Mountain Cheese Topping

5 from 8 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 150 kcal

Ingredients
 

  • 2 Onion, about 200 gr.
  • 100 g South Tyrolean bacon
  • 3 tbsp Olive oil
  • 1 some Parsley root
  • 1 some Carrot
  • 1 tsp Fennel seeds
  • 100 ml White wine
  • 700 ml Beef stock
  • Salt ???
  • Black pepper from the mill
  • Mountain cheese with a hearty taste
  • Chives
  • 1 Potato
  • 1 Clarified butter

Instructions
 

  • Roast the fennel seeds in a pan without fat and stirring constantly until it starts to smell, then take it out of the pan, let it cool down a bit and pound it well in a mortar.
  • Peel the onion, cut in half and then cut into slices. Cut the South Tyrolean ham into thin strips. Peel the carrot and parsley root and cut into small cubes.
  • Heat the olive oil in a saucepan and sweat the onion and ham well in it, then add the fennel seeds together with the root vegetables and deglaze with the wine and reduce a little and add the beef stock and simmer covered on a low heat until the Onions are soft.
  • In the meantime, peel the potatoes and cut into slices about 1/2 cm thick. Heat the clarified butter in a pan and brown the slices on both sides, seasoning with a little salt and pepper on one side. Degrease on crepe.
  • Rinse the chives, shake dry and cut into fine rolls. Finely grate some mountain cheese with a grater (about 1 tbsp per plate)
  • If necessary, season the soup again with the spices and put it in a soup cup, decoratively sprinkle the potato slices with mountain cheese and chives ..... enjoy your meal .....

Nutrition

Serving: 100gCalories: 150kcalCarbohydrates: 1.4gProtein: 0.5gFat: 15.1g
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Written by John Myers

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.

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