Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
6 to 8 servings
6 tablespoons unsalted butter
1 large onion, chopped
1 large garlic clove, sliced
1 1/2 pounds carrots, sliced
3 tomatoes, chopped
1 baking potato, peeled and sliced
1/4 cup shredded fresh basil or flat-leaf parsley
4 cups chicken stock
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1 cup crÃ¨me fraiche
1/4 teaspoon hot pepper sauce
1/4 cup fresh lemon juice
CrÃ¨me fraiche and flat-leaf parsley for garnish
In a large saucepan or flameproof casserole, melt 4 tablespoons of the butter. Add the onion and garlic, cover and cook over low heat until softened but not browned, about 5 minutes.
Add the carrots, tomatoes, potato, basil, stock, salt, pepper and remaining 2 tablespoons butter. Bring to a boil over high heat, reduce the heat to moderately low and simmer, covered, for 45 minutes.
Puree the vegetables in a food processor or with a hand blender until smooth. Add the crÃ¨me fraiche and hot sauce. Simmer, uncovered, for 15 minutes. (The recipe can be made to this point up to 1 day ahead. Cover and refrigerate).
Before serving, reheat the soup and stir in the lemon juice. Ladle the soup into individual soup bowls. Garnish each serving with a dollop of crÃ¨me fraiche and a leaf of parsley.
This recipe is featured in show 1703, 10-Minute Soups - Zuppe in Dieci Minuti.