Winter vegetable passato

all details

For something different, the passato provides a change in texture. It's a smooth, velvety soup and can be made with almost any vegetable in season.

Winter vegetable passato
Photo: NZ Gardener Magazine

Ingredients

  • 1 carrot
  • 1 onion
  • 1 celery heart
  • half a small butternut pumpkin
  • 1 leek
  • 2 potatoes
  • 6 cloves of garlic
  • 250g of savoy cabbage
  • 1 cup shelled peas
  • 150g broccoli
  • 1 cup of pure cream
  • salt
  • fine white pepper
  • extra virgin olive oil
  • fresh crusty bread or toasted bread
  • gruyere or cheddar cheese

Method

Peel (where necessary) and cut into chunks 1 carrot, 1 onion, 1 celery heart, half a small butternut pumpkin, 1 leek, 2 potatoes, 6 cloves of garlic, 250g of savoy cabbage, 1 cup shelled peas and 150g broccoli. Place all the vegetables except the peas and broccoli in a large pot and just cover with cold water. Bring to the boil and simmer for 25 minutes.

Add the remaining vegetables and simmer for a further 10 minutes. Drain the cooked vegetables, setting the water aside, and pulse in a food processor until they are well blended. Add enough of the cooking water to give a rich, thick but runny consistency. Add 1 cup of pure cream, season with salt and fine white pepper and stir until uniform.

To serve 

Reheat if necessary and serve in bowls with a drizzle of good extra virgin olive oil and fresh crusty bread or toasted bread with gruyere or cheddar melted on it.

 

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  • Cuisine - Italian

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