Vellutata - velvet vegetable soups

This is the time of year I always turn to soups. There's a little chill in the air but you can tell spring is coming. You want something warming but light and reflective of the season, and a creamy vellutata that is basically sauteed and pureed vegetables is perfect.

Meaning "velvety" in Italian, vellutata's were one of the principle dishes I learned on my first stay in Tuscany back in 1996. I was living on the estate of Spannocchia and working in exchange for a bed and meals. My job was to make lunch for about 20 workers and it was my first experience at planning an interesting and enjoyable meal on a daily basis. The Tuscan food I was learning was rustic fare with big overpowering flavors but the creamy veg soup that is vellutata is gentile and elegant, the opposite of the traditional cuisine. But just like all Tuscan dishes, it is simple with just a few ingredients, highlighting whatever was coming out of the extensive estate garden.

The most important thing in any creamy vegetable soup is that it should be thickened with the vegetable that is the main ingredient, not with potato. Unless it's a potato soup, of course. That is to say, if you're making a vellutata of broccoli or asparagus, use lots of broccoli or asparagus and just enough broth or water to cover the vegetable as it cooks. Let the vegetable simmer for at least 20 minutes then puree it with an immersion blender. You can add additional water if it's too thick, and you can add a little cream, but the starring vegetable both flavors and thickens the soup.

Just saute some onion and whatever vegetable is in season in a little olive oil; this week my favorites are broccolli or carrot & fennel, and I can't wait until the spring for asparagus to be in season. Add a little water and cook until the veg is really soft, then puree it with a handheld immersion blender. A shot of cream is optional. Nothing could be simpler or more warming!

Buon Appetito! Gina

Vellutata di Broccoli (velvety broccoli soup)
4 cups chopped broccoli
1 onion chopped
1 tbsp extra virgin olive oil
3 cups chicken or vegetable broth, or water
1/2 teas fresh rosemary, chopped
1/2 cup cream (optional)
salt
white pepper

Saute the onion in the oil until soft, add the broccoli and the rosemary and saute until the broccoli is cooked, being careful not to brown the onion. Add the broth and salt and pepper to taste. Cover and simmer about 20 minutes. Remove the pot from the heat and puree with an immersion blender, adding additional water if it's too thick. Add the cream if you're using and serve with a drizzle of olive oil on top.