- Green Cream Soup
- (Zuppa Crema Verde)
For the Vegetable Stock:
3 cherry tomatoes, coarsely chopped
2 turnips, coarsely chopped
2 leeks, trimmed and coarsely chopped
2 carrots, coarsely chopped
2 potatoes, coarsely chopped
2 onions, coarsely chopped
1 celery stick, coarsely chopped
For the Soup:
2 leeks, white part only, thinly sliced
3 potatoes, diced
9 oz (250 grams) watercress, chopped
1/4 pint (150 ml) pint double cream
1 oz (25 grams) butter
Pinch of freshly grated nutmeg
Salt and pepper
Buttered toasted croutons, to serve
Prepare the Vegetable Stock:
Place all the vegetables in a large saucepan, pour in 1.5 liters (2 and 1/2
pints) of water, add a pinch of salt and bring to a boil.
Lower the heat and simmer gently for about 20-25 minutes.
Remove from the heat and leave to cool slightly, then strain into a bowl
pressing down well on the vegetables with a wooden spoon.
Prepare the Soup:
Melt the butter in a saucepan.
Add the leeks and cook over a low heat, stirring occasionally, tor 5 minutes
Add the potatoes.
Pour in 1 and 3/4 pints (1 liter) of the stock and cook over a low heat for
about 10 minutes.
Add the watercress and nutmeg.
Season with salt and pepper.
Cook tor another 10 minutes.
Transfer to a food processor and process to a puree.
Pour into a pan.
Stir in the cream and reheat briefly.
Serve with toasted croutons lightly spread with butter. Serves 4.
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