autumn strudel, salty and light
soups from Italy
translated by Italian with
Peel the onions and sliced on the velvet. In a saucepan warm the butter, add the onions. Let it soften on moderate heat for about 10 minutes.
Combine the diced speck, 3 sprouts of thyme, 3 laurel leaves, 2 leaves of sage, salt and pepper. Cook on low heat for about 15 minutes.
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Spooned on 1 tablespoon of flour onions. Continue cooking for another 5 minutes, stirring occasionally. Pour the broth on the onions. Cover with a lid and let it cook for at least 30 minutes.
Serve the soup with slices of bread with powdered parmesan cheese or grated cheese and toasted in the oven.