Maui Girl Cooks

“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” Luciano Pavarotti

Passato of Vegetables with Chard & Croutons

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If you are a vegetable lover, you must try this delicious soup.  It goes together quickly so you can have it on the table in under an hour.  It is good hot or cold.

¼ c extra virgin olive oil
1 medium red or yellow onion, finely diced
3 carrots, chopped
3 celery ribs, chopped
1 large waxy potato, peeled & diced {Yukon Gold, yellow, white salad and red potatoes are good choices; russets are too mealy}
1 14 ½ ounce can of diced tomatoes
1-2 bunches chard leaves, roughly chopped; ribs removed & finely diced {You can throw in some spinach or dinosaur kale in here too, but I think I would stay away from greens that are too bitter, for this soup.}
1 garlic clove, minced
Sea salt & freshly ground pepper
Fresh lemon juice to taste

To finish:  1 c small bread cubes {I usually use sliced bread that I have in the freezer, including the heels.}
Extra virgin olive oil
Parmigiano-Reggiano for shaving

Warm the oil in a pot with a tight-fitting lid.  Add the vegetables, season with ¾ t salt, then cover the pot & cook over low heat for 30 minutes, during which the vegetables will produce quite a bit of delicious juice.  While they are cooking, bring 1 quart of water to a boil.

Carefully puree the cooked vegetables with the hot water, beginning with a small amount and adding more, up to 3 or 4 cups, depending on the thickness you want.  I use 3 cups.  Leave a little texture or make the soup smooth, as you wish {I like biting into a piece of potato or other vegetable, so I never puree it smooth.}. Return it to the heat, taste for salt & season with pepper.  Add lemon juice to taste to sharpen the flavors; I generally add the juice of a whole lemon.  Note: I have found that if I blend the soup until it is very smooth, it becomes quite silky in texture, which we enjoy.  So, that’s how I’m doing it these days.

Crisp the bread cubes in a little olive oil over medium-low heat {or in the oven}, until golden, about 8-10 minutes.  Ladle the soup into bowls, drizzle with a little extra virgin olive oil & add the croutons.  Shave cheese over the top & serve.

Recipe adapted from:  Vegetable Soups from Deborah Madison’s Kitchen {one of my very favorite cookbooks!}

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2 thoughts on “Passato of Vegetables with Chard & Croutons

  1. Pingback: Waiting for Flossie | Maui Girl Cooks

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