Fiery onion soup
easy
45 mins
45 mins
Ingredients
- 1 kg Vegetable Onions
- 4 Garlic cloves
- 40 g Butter or margarine
- 2 TABLESPOONS Flour
- 2 can(s) (850 ml each) peeled tomatoes
- 2 packages (300 g each) frozen beans
- 2 l clear broth (instant)
- 1 TEASPOON dried oregano
- 500 g Kabanossi
- 2 (150 g each) Mug of whole milk yoghurt
- 150 g Fresh cream
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 2 TABLESPOONS pickled green pepper
- 7-10 Tbsp Tabasco
Directions
- 1
Onions peel, halve and cut into thin slices. Peel garlic, press it through the garlic press or chop it finely. Heat the fat in a large pot. Fry onion slices and garlic in it until transparent.
- 2
Stir in flour and sweat until golden brown. Add tomatoes (with juice) and beans. Pour in broth and bring everything to the boil. Season with dried oregano, cover and cook over low heat for 20 minutes.
- 3
Cut Kabanossi into slices about 1/2 centimetre thick. Mix whole milk yoghurt and crème fraîches. Season with salt and pepper. Stir in 2/3 of the drained green pepper and arrange the yoghurt sauce.
- 4
Sprinkle with the remaining green pepper to serve. Add Kabanossi slices to the soup and cook for five minutes at low heat. Season to taste with salt, pepper and Tabasco. Add the pepper-yoghurt sauce separately.
- 5
Add a cold beer as a drink.
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