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Winter vegetable passato

STEVE MANFREDI

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Winter vegetable passato
Winter vegetable passatoNZ Gardener Magazine

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.

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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

  1. 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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