Green Soup

Green Soup

Ingredients for 4 people

To cream:
400 gr. of spinach
200 gr. of savoy cabbage
200 gr. of endive
10-12 Brussels sprouts
1 big apple
1 potato
1 shallot
vegetable stock
fresh ginger
1 lemon not processed
extra virgin olive oil
salt
To garnish:

2 slices of speck (lightly smoked
cured ham)
100 gr. of ricotta chee (optional)
croutons (optional)

Preparation

Clean and wash all the vegetables.

Peel and dice the potato and the apple.

In a large and dip saucepan, sauté finely chopped shallots with 2 tablespoons
of oil and a teaspoon of grated fresh ginger.

Add the coarsely chopped vegetables and cook them stirring frequently.

Add the potato, apple and the vegetable stock (the quantity depends on how thick you’d like the soup), a pinch of salt and cook over low heat about 25 minutes, until the potatoes are cooked.

Blend the soup with an immersion blender and season. If the cream is to thick add some more vegetable stock or if it is too liquid let it reduce on high heat for a few minutes.

Sauté the diced speck with a drizzle of olive oil.

Grate the lemon zest and drain the ricotta cheese.

Dish up the soup, flavour with lemon zest, add the cooked speck, a spoonful of ricotta cheese and croutons.

Serve hot.