Ingredients Edit

Directions Edit

  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.
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