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Smooth squash soup,crunchy Picciottelli.
A simple soup with olive oil and crunchy pieces added at the table.
40 min4 servings
Preparation 15 min · Cooking 25 min
A Gourmethica recipe
Ingredients
For 4 servings
Servings
Cooking timer · 25 min
Method
5 steps, simply.
Chop the vegetables
Cut the squash into small cubes and finely slice the onion.
Soften the onion
Heat 1 tbsp oil in a saucepan. Cook the onion over medium heat for 5 minutes without browning.
Simmer
Add the squash and stock. Cover and simmer gently for about 20 minutes, until the squash crushes easily.
Blend
Blend smooth with a stick blender. Add a little hot water if too thick. Taste before adding salt and season with pepper.
Add the crunch
Divide between four bowls. Drizzle with the remaining oil and add roughly broken Picciottelli just before serving.
The small details that make the difference.
A few pointers before you start.
Can I make the soup the day before?
Yes. Cool, refrigerate, then reheat gently, stirring. Add the finishing oil and Picciottelli when serving.
What can replace Picciottelli?
Use bread croutons browned in a pan. Add them at the end so they stay crisp.
Good things, to start with.
Squash and onion give this soup its soft texture, without cream. The contrast arrives at the last moment, when crunchy Picciottelli meet the hot soup.
Picciottelli from Cotti in Fragranza in Palermo add crunch to the soup. We break them roughly and finish with La Madre Terra olive oil.
La Lettre
The panettoni's arrival, and one recipe a month.
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Gourmethica · Squash soup with crunchy Picciottelli · gourmethica.ch/en/recettes/veloute-courge-picciottelli