Velvety Festive Soup Recipe
Category: Main Courses
Serves: 4
The Velvety Festive Soup, or “Vellutata delle feste,” is an elegant, hearty dish perfect for special occasions. A rich blend of seasonal vegetables and aromatic spices, paired with a delightful crunchy crumble topping, this soup is both comforting and festive. It’s simple yet sophisticated and sure to impress your guests during any holiday gathering.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Turnips (Rape) | 350g |
| Potatoes (Patate) | 250g |
| Delica pumpkin (Zucca delica) | 250g |
| Red wine (Vino rosso) | 1 glass |
| Bay leaves (Alloro) | 5 |
| Rosemary (Rosmarino) | 2 sprigs |
| Cinnamon sticks (Cannella in stecche) | 1 |
| Fresh ginger (Zenzero fresco) | 1 small piece |
| Shallots (Scalogno) | 4 |
| Extra virgin olive oil (Olio extravergine d’oliva) | To taste |
| Salt (Sale fino) | To taste |
| Butter (Burro) | 100g |
| Spelt flour (Farina di farro) | 200g |
| Chestnuts (Castagne) | 200g |
| Hazelnuts (Nocciole) | 50g |
| Sour cream (Panna acida) | To taste |
| Red currants (Ribes) | To taste |
Preparation:
Step 1: Prepare the Vegetables
Start by creating a flavorful bouquet garni with the bay leaves, rosemary, and cinnamon stick. Tie them together with some kitchen string. Peel and thinly slice the fresh ginger, and finely chop the shallots. Clean the turnips, potatoes, and pumpkin, then cut them into cubes.
Step 2: Cook the Vegetables
In a large pot with a thick base, heat a splash of extra virgin olive oil over medium heat. Add the shallots and ginger, sautéing until fragrant and softened. Add the bouquet garni of herbs and spices to the pot, followed by the prepared vegetables. Allow the mixture to toast slightly for a few minutes, stirring occasionally.
Once the vegetables are lightly toasted, deglaze the pot with the red wine, stirring to lift any flavorful bits stuck to the bottom. Let the wine reduce and evaporate completely. Then, cover the vegetables with water, add salt to taste, and let it simmer for 30 minutes, or until the vegetables are tender.
Step 3: Blend the Soup
Once the vegetables are cooked through, remove the bouquet garni from the pot. Use an immersion blender to purée the mixture until smooth and velvety. You can adjust the consistency with a little water if necessary, and taste for seasoning. Set the soup aside and prepare the crumble.
Step 4: Make the Crumble Topping
For the crumble, in a bowl, quickly work the cold butter into the spelt flour until the mixture resembles coarse crumbs. Add the cooked chestnuts (crumbled), chopped hazelnuts, a pinch of salt, and some finely chopped rosemary. Mix until combined. Spread the crumble mixture evenly onto a baking sheet and bake in a preheated oven at 180°C (350°F) for about 15 minutes, or until golden and crispy.
Step 5: Serve
To serve, ladle the velvety soup into individual bowls. Top each with a dollop of sour cream, a generous sprinkle of the crumble topping, a few red currants, and a few sprigs of rosemary for garnish.
Final Notes:
This Velvety Festive Soup is the perfect blend of smooth, rich textures and the crunchiness of the spiced crumble topping. It offers a balance of sweetness from the root vegetables, a hint of spice from ginger and cinnamon, and a refreshing touch from the sour cream and red currants. The nutty, savory crumble adds an irresistible contrast to the creamy soup, making it a true showstopper.
Whether served as a starter for a holiday dinner or as a main course on a chilly evening, this dish brings a taste of the season to your table. Enjoy!
Bon Appétit!
