Passato of Vegetables with Chard & Croutons

June 20, 2013 by mauigirlcooks 2 Comments

If you are a vegetable lover, you must try this delicious soup.  It goes together quickly so you can have it on the table in under an hour.  It is good hot or cold.

¼ c extra virgin olive oil
1 medium red or yellow onion, finely diced
3 carrots, chopped
3 celery ribs, chopped
1 large waxy potato, peeled & diced {Yukon Gold, yellow, white salad and red potatoes are good choices; russets are too mealy}
1 14 ½ ounce can of diced tomatoes
1-2 bunches chard leaves, roughly chopped; ribs removed & finely diced {You can throw in some spinach or dinosaur kale in here too, but I think I would stay away from greens that are too bitter, for this soup.}
1 garlic clove, minced
Sea salt & freshly ground pepper
Fresh lemon juice to taste

To finish:  1 c small bread cubes {I usually use sliced bread that I have in the freezer, including the heels.}
Extra virgin olive oil
Parmigiano-Reggiano for shaving

Warm the oil in a pot with a tight-fitting lid.  Add the vegetables, season with ¾ t salt, then cover the pot & cook over low heat for 30 minutes, during which the vegetables will produce quite a bit of delicious juice.  While they are cooking, bring 1 quart of water to a boil.

Carefully puree the cooked vegetables with the hot water, beginning with a small amount and adding more, up to 3 or 4 cups, depending on the thickness you want.  I use 3 cups.  Leave a little texture or make the soup smooth, as you wish {I like biting into a piece of potato or other vegetable, so I never puree it smooth.}. Return it to the heat, taste for salt & season with pepper.  Add lemon juice to taste to sharpen the flavors; I generally add the juice of a whole lemon.  Note: I have found that if I blend the soup until it is very smooth, it becomes quite silky in texture, which we enjoy.  So, that’s how I’m doing it these days.

Crisp the bread cubes in a little olive oil over medium-low heat {or in the oven}, until golden, about 8-10 minutes.  Ladle the soup into bowls, drizzle with a little extra virgin olive oil & add the croutons.  Shave cheese over the top & serve.

Recipe adapted from:  Vegetable Soups from Deborah Madison’s Kitchen {one of my very favorite cookbooks!}