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peperonata
soups from Italy
Cream of endives and potatoes
Cream of endives and potatoes
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
A velvety unusual and original: escarole and potatoes marinara with croutons. Are you wondering where are the croutons? In zuppafrullati!
First prepare the croutons: rub a clove of garlic cut in half on each of the slices of bread
add a pinch of oregano, salt and a little oil EVO, and then place them in a frying pan and let toast over medium heat until they are crisp and blackened just at the ends.
In a small saucepan, heat the vegetable broth and bring to a boil.
Meanwhile, in a saucepan, heat a little oil EVO and fry a clove of garlic, remove it when it is golden and add the anchovy fillets, pitted olives and capers.
Cook for a few minutes and, with the help of a wooden spoon, melt the anchovy fillet.
At this point, add the escarole (cleaned and washed) and the potatoes into chunks, stir for a few minutes and add the vegetable stock (up to almost completely cover the vegetables) and croutons.
Continue cooking on low heat until the vegetables are tender. At this point, you reduce everything to a puree with the help of a blender and put the soup on the stove.
Season with salt and serve your velvet piping hot with a pinch of oregano and a pinch of pepper. Enjoy your meal!