Vide Frigo soup

Vide Frigo soup


4 tablespoons of olive oil

 2 whole garlic cloves

 2 small whole peperoncini peppers

1 leek, chopped

2 zucchini, chopped

200g diced celery (about 6 stalks)

400g chopped Swiss chard

250g rapini, chopped (stems, leaves and flowers)

2 large potatoes, diced



Add the oil, garlic and small chilies to a 28cm Julienne/Granit saucepan.

Be careful not to burn the garlic and peppers.

Once the oil is hot, add the leek, mix well and continue cooking for 2 minutes over high heat.

Sweat the vegetables well between each addition (do not brown).

Add the celery and mix well.

Add the rapini and mix well.

Then add the zucchini and potatoes and mix well.

Add half the chard and mix well. Once the chard has fallen, add the other half and cover to let the chard fall.

Mix well. Add 1 ½ liters of water, salt, cover and continue cooking over medium heat for 30 - 40 minutes.

The mixture is ready when your potatoes are cooked.

While the mixture is still hot, go through a hand blender to make a puree.

If you want the mashed potatoes to be less spicy, you can remove the chilies before running through the blender foot.

You can also add ¼ cup of 35% cream if you wish.

Serve with croutons, a drizzle of olive oil and a little parmesan cheese.


P.S. I really like this soup with pieces of cotechino. You can call the store for more information



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