Bread croutons (optional) Brown the onion, garlic and celery in a pan with olive oil and lightly salt. Add the diced potatoes to the mixture and cook for a few minutes before adding the Pomo-d’Oro sauce, thyme and half of the broth. Season if necessary.
Cook for 20 minutes or until the potato is cooked. Put everything in a blender and strainer to have a very smooth soup. Taste and adjust the seasoning, if the soup is too thick, add more broth.
Arrange the soup (and the hot dumpling) in a deep plate or a hot bowl. Garnish with a basil leaf and serve with bread croutons.
