Gold Soup

Preparation:

Preparation: Cook the onion and the diced potatoes in the butter without browning. When the onion is transparent, add the tomatoes and the broth. Bring to a boil and simmer slowly for half an hour. Finish with plenty of Parmesan cheese and with the croutons prepared at the last moment, with the following procedure: cut the bread into cubes, dry them in the oven, fry them in very little butter and, still hot, pass them on a plate with grated Parmesan cheese; toss so that the parmesan adheres to the croutons.