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
description
A velvety unusual and original: escarole and potatoes marinara with croutons. Are you wondering where are the croutons? In zuppafrullati!
preparation
step 1
First prepare the croutons: rub a clove of garlic cut in half on each of the slices of bread
step 2
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.
step 3
In a small saucepan, heat the vegetable broth and bring to a boil.
step 4
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.
step 5
Cook for a few minutes and, with the help of a wooden spoon, melt the anchovy fillet.
step 6
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.
step 7
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.
step 8
Season with salt and serve your velvet piping hot with a pinch of oregano and a pinch of pepper. Enjoy your meal!