Creamy Potato Soup with Scraps

Method

1. Steam the potato slices (prepared in the previous video) until tender.
2. Cut the onion into wedges, including the stem (nothing wasted).
3. In a pot, sauté the onion in a drizzle of olive oil until softened.
4. Add the washed potato scraps (peels and trimmings), broth, marjoram, oregano, salt, and pepper. Cook for 10-12 minutes.
5. Meanwhile, in a separate pan, sauté a Tropea onion cut into rings in oil with a pinch of salt until slightly crunchy. Set aside.
6. In the same pan, toast the stale olive bread with a drizzle of olive oil until aromatic.
7. Blend the soup with an immersion blender until smooth and creamy.
8. To serve, place some sautéed Tropea onion, a potato rose, a piece of pecorino cheese, and toasted bread on a plate. Pour the creamy soup around and finish with a drizzle of olive oil.