vellutata di funghi/ mushroom soup

Only the pure in heart can make a good soup.

Ludwig van Beethoven

During this Christmas period of ridiculous extravagance to the point “non posso piu” (I can`t anymore), I decided to revet to one of my favourite ever things to make, soup! Not that this soup is exactly a light dish. It is rich, creamy and quite indulgent. Non the less, it is liquid and relatively light in comparison the wild boar, lentils, polenta, boiled sausage and 10 kilos of prosciutto I have witnessed in these days. Soup is always a comfort food and is exactly the fix I needed to warm my bones from the cold weather we are experiences here in Tuscany. This soup is super easy to make, as it calls for only a few ingredients and one big pot. It is also extremely delicious and a perfect luxurious soup to serve to guests.

What you need:

One kilo of mushrooms, what ever variety you can find in season 

400 grams of homemade beef stock/stock

One large white onion

A few garlic cloves depending on the your taste 

Fresh thyme leaves, the perfect partner for mushrooms

Olive oil

1/2 cup of fresh full cream

Sicilian salt and fresh cracked black pepper 

How to make:

1: In a large pan sauté the roughly chopped onions, garlic,thyme,  generous amount of olive oil and salt. Saute the onions for roughly five minutes or until soft and translucent 

2: Wash and pat dry the mushrooms and roughly chop. Add to the pan. Add the beef broth/stock. Stir well and cover with a lid. Bring to the boil and then lower the flame to simmer for roughly 20 minutes 

3: Remove the thyme sticks. Add the cream and then use a hand blender to mix well until smooth and creamy. Season to taste with salt and pepper

4: Serve with crusty bread croutons and drizzle with good quality olive oil

#funghi #mushroom #zuppa #vellutata #soup 

Acini di pepe in brodo (pasta in broth)

This one is perfect for combating the sniffles that seem to be prevalent during these cold winter months. Making this soup actually reminds me of making it for a friend last year in Italy as he was suffering from a severe case of 'man flu'. He requested it on a cold blistery day, but it had to be just as his Mamma makes it. It is the same concept as 'tortellini in brodo' (refer to recipe), but the tortellini is replaced with the cutest little balls of pasta called 'acini di pepe' which translates to peppercorns. As mentioned in my post for tortellini in brodo, it is common in the south of Italy to add freshly squeezed lemon juice and chili flakes. I think it also works perfectly in this instance. A concept my Tuscan friends initially found bizarre, but have embraced. I think for the purpose of fighting a cold, the chili helps clear the nose and the lemon add freshness. Of course, no matter what region you are from in Italy it is would be sacrilegious not to add freshly grated parmesan. A bowl of this humbling soup will have you feeling better in no time. 

What you need:

one cup of acini di pepe 78 (available from delicatessen's)

one litre of homemade vegetable or chicken stock

sprinkling of freshly grated parmesan

optional:

lemon

chill flakes

How to make:

1:  Make home-made vegetable or chicken broth (refer to my broth recipe)

2: Bring one litre of broth to the boil, add 1/2- 1 cup of pasta (depending on if you prefer more pasta or broth). I add about 3/4 of a cup

3: Cook with a lid on for about 10 minuets, according to directions on the packet of pasta

4: Serve immediately, squeeze some lemon juice, chili flakes and grate parmesan

In Verona, Italy during Winter

Ribollita (re-boiled soup)

Fighting of the flu? Can't seem to get warm? Need a big hug? Then make this body warming, nutritious soup. Perfect to fight away your winter blues.

This soup is a famous Tuscan dish dating back to the 15th century  using a combination of inexpensive vegetables. Although each family will have a secret recipe the key ingredients always include left over stale bread, cannellini beans and cavolo nero (Tuscan cabbage).

Traditionally this dish would start by being prepared on a Friday, ready for Sunday. Thanks to canned cannellini beans, this soup can be prepared in a day (although feel welcome to soak your own beans).  That said, it does take a some tender loving time to make.  Just keeping the pot on the stove for a few hours warms the house.

It is a soup with heart and it obtains a stew like consistency, without the meat. Top with a drizzling of olive oil and shaved parmesan cheese.  It's a hug in a bowl!

What you need:

two medium size carrots

two celery stalks

a medium size bunch of cavolo nero (kale or Tuscan cabbage)

half a savoy cabbage

one leek

one red onion

three medium size potatoes

two medium size tomatoes

three garlic gloves

400g cannelini beans

two sprigs of fresh rosemary

1/2 tbsp dried oregano

400g approximately of stale dense bread (I used two small rolls)

1/2 cup olive oil

salt and cracked black pepper

How to make:
1: Finely dice the onion, leek and smash the garlic.  Add to a large heavy based saucepan.  Add the olive oil and salt generously.  Cook over a low heat, sweat down the ingredients for about 10 minuets until they become translucent.
2: Add the beans, stir and heat through.
3: Add the roughly cubed carrots, celery, and potatoes.  Stir through for about 5 minutes.
4: Add the water and herbs and cook with lid on for about one hour on a low heat, reducing the water content.
5: Add the chopped tomatoes and sliced cabbages, place lid on an cook for a further 30 minutes.  Taste the broth and add salt and cracked pepper to taste.
6: Tear pieces of bread and add to the soup, stir through and let it cook for a further 30 minutes (if there is no liquid left, add a little more water, however it is not meant to be a liquid style soup).
7: Top with a drizzle of olive oil and parmesan cheese.

Tortellini in Brodo (broth with tortellini)

Ok, admittedly I did not make the tortellini in this recipe. However I do not feel guilty as I purchased these little delicacies from one of the oldest pasta houses in Bologna, the origin of "tortellini in brodo".  Italians enjoy eating this around Christmas time, normally for Christmas dinner or boxing day. To eat something somewhat lighter than the previous heavy meals consumed during the festive season.  One of the only rules for making this celebratory soup is that you must make it using home made stock (refer to chicken stock recipe).  Traditionally in Italy the tastiest way to make the stock is by using "capon" (a male chicken).  The traditonal filling and the ones that I purchased in Bologna are filled with pork, mortadella and parmigiano.  As it is now winter in Italy, sitting around the table enjoying a hot bowl of "tortellini in brodo" warms your soul, even when it is cold outside!

How to make (to serve six people):

Bring two litres of stock to the boil, then add about 250 grams of tortellini.  Boil the tortellini in the broth for the amount of time according to the instructions (about ten minutes). Serve in warm bowls and top with freshly grated parmesan cheese.  Some of my Italian friends from the South of Italy also add some freshly squeezed lemon juice and chilli flakes!

Buon Apetito
#pasta #tortellini #brodo #broth #soup #stock 

Brodo di pollo (chicken broth)

There is nothing that compares to making your own homemade stocks(whether it be meat, chicken or vegetable).  The flavour is unlike the powdered supermarket variety and so much more rewarding in making and flavour (not to mention healthier).  It is also a more economical way as you can reserve and use the bones from leftover chicken and meat carcases.  If you do not need to use the stock immediately just freeze.  Use the stock to add flavour to soups, roasts and risotto etc.  One of the most common uses for broth in Italy is "tortellini in brodo", one of my favourite comfort foods. I always find it amazing that the stock always starts clear, then results in a rich yellow hue. Today I felt a little luxurious and made my stock from a fresh organic chicken, resulting in a remarkable flavour.

What you need (use whatever herbs are available):
carcass of one chicken (add everything, bones, fat, skin etc)
two carrots quartered
two celery sticks cut
two onions quartered
two sprigs of fresh rosemary
two garlic cloves
a few sprigs of thyme

handful of fresh sage

handful of black peppercorns
pinch of sea salt
How to make:

Simply add all of the ingredients together with about two litres of water, bring to the boil than simmer for about one hour.  Skim any fat that sits at the top of the broth, then strain the broth through a fine sieve.

bowl of tortellini in brodo

Zuppa di cipolle (onion soup)

This soup represents everything Tuscan:  Rich in flavour, simple to prepare, and cheap on the pocket.  As the weather progresses to be cold and rainy in Italy this soup really warms the cockles. It is so simple and easy to prepare and so decedent to eat.  I recently made this for a very delighted group of Italians and enjoyed it with a glass of red wine.  Serving the individual bowls from the oven with bubbling melted cheese really has an impressive effect.

                          

What you need:

One kilo of finely sliced onions

80g butter

40g white flour

One litre of homemade meat stock

Crusty bread sliced

Fontina cheese

Salt and Pepper

How to make:

1: Gently fry the onions and butter in a earthenware dish, stir with a wooden spoon to prevent from sticking.  Cook until the onions become soft and translucent

2: Continue to stir and gradually sprinkle with flour

3: Add the warm stock slowly and blend thoroughly

4: Cook over a lower heat for 20 minutes, stirring occasionally

5: Add salt and pepper to taste

6: Place slices of bread in the middle of soup bowls, top with cheese.  Cook in the oven at 180 degrees until the cheese has melted

Buon Apetito