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🍽️ Creamy Spring Onion Soup with Crispy Croutons and Cheese

230 kcal · 30 min · 4 servings

Ingredients

• 6 Spring Onions
• 1 small Bell Pepper (red)
• 2 tbsp Oil
• 1 l Vegetable Broth
• 0.5 bunch Marjoram
• 4 slices Toast Bread
• 3 tbsp Butter
• 1 Garlic Clove
• Parmesan (grated, for sprinkling)

Instructions

1. 1. Thoroughly wash the spring onions.
2. 2. Remove the root ends and chop the onions into small pieces about one centimeter in size.
3. 3. Heat some oil in a pot.
4. 4. Sauté the onion pieces in the oil for a few minutes.
5. 5. Take three to four sprigs of fresh marjoram and add them to the onion mixture.
6. 6. Pour vegetable or meat broth over the mixture.
7. 7. Let the soup simmer gently for five to ten minutes.
8. 8. In the meantime, wash one bell pepper.
9. 9. Cut the bell pepper in half lengthwise.
10. 10. Remove the stem and the white inner membranes along with the seeds.
11. 11. Dice the pepper flesh into small cubes.
12. 12. Add the pepper cubes to the soup when there are two minutes of cooking time left.
13. 13. Remove the crust from a slice of bread.
14. 14. Cut the bread interior into small cubes.
15. 15. Peel one clove of garlic.
16. 16. Cut the garlic clove in half.
17. 17. Rub a hot pan with the cut surface of the garlic.
18. 18. Melt some butter in this pan.
19. 19. Fry the bread cubes in the butter until golden brown and crispy.
20. 20. Season the finished soup with salt and pepper to taste.
21. 21. Remove the marjoram sprigs from the soup.
22. 22. Fill the soup into pre-warmed soup bowls.
23. 23. Distribute the crispy bread cubes (croutons) over the soup.
24. 24. Sprinkle grated Parmesan cheese over the top.
25. 25. Garnish the dish with fresh marjoram leaves.
26. 26. Serve the soup immediately while hot.

Nutrition per serving

• kcal: 230
• Protein: 5 g · Fett/Fat: 17 g · Carbs: 15 g