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- Sauté onions and soup vegetables in margarine.
- Boil potatoes and sauteed vegetables in stock until tender.
- Pass the soup through a sieve.
- Reheat and season with salt and pepper and basil.
- Cut bread roll into cubes and fry in the butter until browned.
- Serve the soup sprinkled with croutons and 2 tbsp finely chopped chives.