I finally tried this soup today because there were hardly any vegetables around. I’ve been putting it off because Im not too fond of onions. But it does have a slight, delicate flavor which also may be due to the Maggi soup cube I used for stock. I did feel elegant using olive oil because it so foreign (and expensive). But the sense of relaxed elegance on a Monday morning came, I guess, more from the luxurious feel of lots of time. I had more than enough time to concentrate on each step because Sunday’s leftovers were enough for lunch and I had woken up early.
Onion – 2 large : sliced
garlic – 6 cloves : peeled and chopped finely
Carrot – 1 medium sized : peeled, thinly sliced
Vegetable stock : 4 cups
Cheese – : 1/4 cup grated
Olive oil – : 1 tbslpn
Bread : 4 slices, toast with olive oil and rub with garlic
In a thick bottomed pan, heat the olive oil and saute onion till brown. ( this is important)
Add chopped garlic and sute.
Add sliced carrots and saute for a few minutes.
Add vegetable stock and bring to a boil. Simmer for 10-15 minutes.
Add salt and pepper powder.
Serve hot with toasted bread and top with cheese.
ps: the pic is borrowed.