September 12, 2016
Comfort Food, Soups/Stews, Dairy,
Vegetables, Garlic, Eastern European, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Fall/Autumn, Winter, Stove Top more
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"I'm toying with the idea of a Viking Cruise. Amongst all their tour descriptions, there was this yummy sounding recipe!"
Preheat oven to 350°F (176°C). Place bread pieces on a baking sheet. Drizzle with olive oil, tossing to combine. Bake until deep golden brown, about 9 minutes. Remove from heat and set aside.
Place butter in a medium saucepan over medium heat. Add onions and garlic and cook, stirring frequently, until translucent and softened, about 3 minutes.
Add broth and bring to a boil over high heat. Add potatoes, salt and pepper.
Reduce heat and simmer until potatoes are tender, about 20 minutes.
Place croutons and cheese cubes in soup bowls. Ladle soup on top. Sprinkle with dill and parsley and serve.
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Wow, what a fantastic soup. It always amazes me when a recipe is so straightforward to make and calls for relatively few ingredients, and then is so completely delicious. I made half a batch for two of us, using pumpernickel bread and beef stock. I thought garlic and beef stock went together more than garlic and chicken stock. The dill and parsley were perfect garnishes. I hope you get to go on a Vikings cruise.