Vegetable broth with star croutons

Name: Vegetable broth with star croutons
Cook time: 45 min
Total time: 45 min
Yield: 7
Ingredients: 2 Federation Soup Greens; 2 medium onion; 3 medium-sized tomatoes; 3 TABLESPOONS Oil; 2 TEASPOONS Peppercorns; 3-4 Carnations; 3-4 discs Toast; 1 TABLESPOON butter/margarine; 7-10 Tbsp salt, white pepper; 5-6 Tbsp dry sherry

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 7

2 Federation Soup Greens
2 medium onion
3 medium-sized tomatoes
3 TABLESPOONS Oil
2 TEASPOONS Peppercorns
3-4 Carnations
3-4 discs Toast
1 TABLESPOON butter/margarine
7-10 Tbsp salt, white pepper
5-6 Tbsp dry sherry

Directions

1
Clean and wash the soup greens. Cut 1 carrot into fine slices. Finely dice a piece of leek. Cover and put both aside. Cut the rest of the soup vegetables coarsely. Peel and finely dice the onion. Wash and quarter the tomatoes
2
Heat the oil in a pot. Sauté the onion and vegetables in it. Deglaze with 1 3/4 l water. Add peppercorns and cloves. Bring everything to the boil, cover and simmer over medium heat for about 30 minutes
3
Pour broth through a sieve, bring to the boil. Add chopped vegetables and cook for 3-5 minutes
4
Cut stars out of the bread or cut into cubes as desired. Heat the fat. Fry the croutons in it until golden brown. Season stock with salt, pepper and sherry. Serve with the croutons
5
Boil twice the amount of stock (without sherry) and freeze it in portions. Also tastes good with egg or pancake