This recipe is from Willingers cookbook Red, White & Greens. She was inspired by chef Fabio Picchi of the Florentine restaurant Cibro, where creamy-yet-creamless soup is his signature first course. Picchi likes to use meat stock as the base for the soup, but Willinger thinks the flavor is nearly as rich using only water.
Cook celery, carrot, and onion in 2 tablespoons oil in a 3-quart heavy saucepan over low heat, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add squash, potatoes, peperoncino, and sea salt. Stir in 3 1/2 cups boiling water and simmer, covered, until vegetables are very tender, about 20 minutes.
Remove and discard peperoncino (if using pepper flakes, leave in soup). Pure soup in batches in a blender (use caution when blending hot liquids), adding more water to thin to desired consistency.
Serve soup drizzled with additional oil and sprinkled with amaretto crumbs.
Makes about 6 cups.
Active time: 30 min Start to finish: 1 hr
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|Serving Size: 1 Serving (438g)|
|Recipe Makes: 4|
|Calories from Fat: 63 (37%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 1198.6mg||41 %|
|Potassium 745.3mg||20 %|
|Total Carbohydrate 27.2g||8 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 22.7g|
|Protein 2.8g||4 %|
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Calories per serving: 172
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