Zuppa Di Vedure (Potato Vegetable Soup Italiano)
6 Tbsp. EXTRA VIRGIN OLIVE OIL
1 large Idaho potato, peeled and diced (about 1 1/2 cups)
1 large sweet onion, peeled and diced (about 1 cup)
6 cups rich chicken stock
0 salt and pepper to taste
2 cups fresh or frozen peas
8 asparagus stalks, washed, dried and diced
2 cups fresh or frozen spinach (when using frozen, drain well; fresh, wash, and drain well)
2 cups broccoli flowers, washed and dried
1 medium leek, washed well and diced (white part only)
2 cups heavy cream or half and half
Place olive oil in a large, heavy saucepan. Heant and add the potato and onion. Saute the onion and potato until well coated with oil and softened (about 5 minutes) but do not allow to brown.
Add the peas, asparagus, spinach, broccoli and leek and stir until the vegetables are well coated with the oil and are beginning to soften, (about 10 minutes).
Add the chicken stock and bring to a boil. Lower the heat and allow to simmer. Taste soup and adjust the seasonings; adding salt and pepper to taste. Allow to simmer on low heat for 45 minutes to an hour, until vegetables are cooked thrugh and the flavors are well combined.
Add the cream and heat through before serving hot.
The soup may be put through a food processor or blender for a smooth, creamy soup or served with the vegetables whole. It is also delicious served cold. Garnish with watercress and serve with crusty garlic bread made with Extra Virgin Olive Oil. Serves 8 as a main course,12 as a soup course.