Potato and Onion Soup

Licurdia

Cooking With Nick Stellino
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Ingredients:

2 pounds onions, finely diced
2 pounds white potatoes, finely diced
5 cups Chicken Stock
1/2 cup dry Marsala wine
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoon chopped fresh parsley
4 slices Italian bread, toasted and rubbed with garlic
2 tablespoons grated Ramano cheese (Optional)

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Serves 4 to 6
Printable Version
Place the onions, potatoes, chicken stock, wine, salt, pepper and parsley in a large stockpot, cover and bring to a boil. Reduce the heat to its lowest setting and simmer for 1 hour, stirring every 10 minutes. Place one bread slice in the bottom of each bowl, pour the soup on top and sprinkle with the Romano cheese, if you wish.
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