Hungarian Garlic Potato Soup with Croutons

Ingredients (Serves 6):

• 4 onions

• 1/4 cup (60ml) Beerenberg Extra Virgin Olive Oil

• 3 tsp brown sugar

• 2kg floury potatoes, such as Sebago

• 3 tsp Beerenberg Crushed Garlic

• 3 tsp Hungarian (sweet) paparika

• 1/2 cup (125ml) dry white wine

• 1.5l (6cups) vegetable or chicken stock

• 40g unsalted butter, softened

• 2 tbs plain flour or rice flour

• sea salt & freshly ground pepper

Croutons

• 1/4 cup (60ml) Beerenberg Extra Virgin Olive Oil

• 2 tsp Beerenberg Crushed Garlic

• 4 slices sourdough bread, crusts removed, cut into cubes

Method:

1. Peel and chop onions. Place onions, oil and sugar in a large, heavy-based saucepan and cook slowly over low heat for 10 minutes until onions are soft.

2. Peel potatoes and dice . Add potatoes and Beerenberg Crushed Garlic to pan and stir well. Cover and cook, stiring often, for 20 minutes until golden brown.

3. Meanwhile, place paprika in a small frying pan and dry fry for 2-3 minutes.

4. Mash the potatoes in the pan, add the wine, stock and 2 tsp of the toasted paprika. Bring to the boil and simmer for 5 minutes.

5. In a bowl combine butter and flour with your finger tips to make a paste. Using a whisk add small amounts of paste to the soup and whisk through. Stiring constantly until soup thickens. Season to taste and set aside.

6. To make the croutons, heat the oil in a large fry-pan over medium heat, add  Beerenberg Crushed Garlic and fry for 30 seconds. Add the bread and fry for 2-3 minutes until lightly golden.

7. Serve the soup in a bowl garnished with croutons, remaining paprika and freshly ground black pepper.