Vide Frigo soup

Ingredients

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

Salt

Heat the oil in a 28cm Julienne/Granit casserole over medium-high heat.

Sauté garlic and peppers.

Be careful not to burn them.

Increase heat to high.

Add the leek, mix well and continue cooking for 2 minutes.

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

Add celery and mix well.

Add the rapini and mix well.

Then add the zucchini and potatoes and mix well.

Add half the Swiss 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, blend in a hand blender to obtain a puree.

If you'd like the puree to be less spicy, you can remove the chillies before using the blender foot.

You can also add ¼ cup of 35% cream, if desired.

Serve with croutons, a drizzle of olive oil and a sprinkling of Parmesan cheese.