Winter Vegetable Soup
A soup with winter vegetables with a delicate and enveloping flavor, prepared with savoy cabbage, carrot, celery, and onion, enriched by a light sauté. Ideal as a hot first course on cold days, easy to make and suitable for the whole family.
Servings: 4 servings
Equipment
- 1 Cutting Board
- 1 Kitchen Knife
- 1 Large Saucepan
- 1 Wooden Spoon
- 1 Ladle
- 1 Vegetable Peeler
Ingredients
- 1/2 nr. Savoy Cabbage
- 50 gr. Pancetta
- 1 nr Carrot
- 1 nr Onion
- 1 Stalk Celery
- 10 cl Olive Oil Extra-virgin
- to taste Salt
- 1 pinch Pepper
Instructions
- Remove the toughest outer leaves from the savoy cabbage, cut it in half and remove the central core.
- Cut into strips and wash thoroughly; peel the carrot, wash it and cut into rounds; clean the celery, wash it and cut into strips or pieces; peel the onion, wash it and slice thinly.
- Put the sliced onion and diced pancetta in a saucepan with a little oil, sauté over moderate heat for a few minutes, stirring often with a wooden spoon.
- Add the savoy cabbage, carrot, celery and cover with water (about one and a half liters), add a little salt and cook for about 30 minutes over moderate heat.
- Serve the soup hot, drizzling with the remaining oil and sprinkling with a pinch of freshly ground pepper; optionally accompany with lightly toasted bread croutons.
Notes
Preparation: 50 minutes.