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2tbsp of olive oil
30g butter
1 middle-sized, cubed onion
1 big celery stalk, cut into 2-3cm slices
2 leeks (only the white parts cut into fine strips)
1 big tomato, peeled, deseeded and cubed
2 small zucchini, finely diced
1/8 part of savoy cabbage, roughly sliced
1 big potato, peeled and cubed
1 middle-sized carrot, peeled and cubed
6 green asparagus stalks, cut into 1/2cm slices
1 bay leaf
salt, freshly ground pepper
2l boiling chicken stock
80ml tomato sauce
freshly ground parmesan
heat olive oil and half of the butter in a big sauce pan and roast the
cubed onion, continuously stirring, for 10 - 15min until golden brown.
afterwards put in the whole vegetable and add bay leaf, salt and pepper.
sweat vegetable for about 15 min stirring continuously, then infuse stock
and tomato sauce. bring the soup to a boil, reduce heat and simmer for 15min
with the pan half lid. remove bay leaf and add the rest of butter.
serve with freshly grated parmesan.
(all, even the tomato sauce based on "harry´s bar cooking book" by arrigo cipriani)
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