1 big onion
1 green bell pepper
150ml white wine
cheese and bread
Chop the onion and fry it until golden. Then add the sliced pepper (count one big onion, one green pepper for one litre of water, pretty smart, huh?), season with salt and roast all together one more minute.
Add the wine and let the vegetable soak it. Add cold water, vegetable stock and bring to the boil. Cook for about half an hour.
Toast the bread, and sprinkle with grated cheese and leave the cheese melt under the grill. Serve with the soup.