Drive away with green broad beans and ricotta
soups from Italy - Puglia
translated by Italian with
A simple, tasty and healthy dish!
To prepare the Vellutata with broccoli, start by cutting and cutting the onion into thin slices. Then peel the potatoes and cut them into cubes. Then wash the broccoli, removing the stems and dividing them into small florets.
Put the extra virgin olive oil in a large saucepan, add the onion and brown it.
Add the potatoes and broccoli to the pan and brown them for a few minutes, stirring, then add the hot vegetable stock (cover flush) and continue cooking for about 30 minutes on a low heat, adding salt and pepper.
After the indicated time, pass the vegetables with an immersion blender.
Put the velvety so obtained on the fire, add salt and add a sprinkling of grated Parmesan cheese.
Remove the slices of bread from the rind, cut them into cubes and let them toast in a non-stick pan with a little oil.
Serve the Broccoli Vellutata with croutons and a drizzle of raw extra virgin olive oil!