Soup of turnip tops and Brussels sprouts

INGREDIENTS FOR 3 PEOPLE

• 200gr Cavolini Bruxelles
• 400gr Cime di Rapa
• 150gr Topinambur
• 200gr Cavolfiore
• 200gr Zucca
• 2 Fette pane in cassetta GF
• 1 Scalogno
• 1lt Brodo Vegetale
• 1 spicchio d’Aglio
• Olio, Sale, Pepe QB

STRUMENTI DI COTTURA :

• Casseruola ghisa Pentole Agnelli
• Padella Dr. Green Risolì

procedure :

• Clean shallots, turnip greens and sprouts. Cut everything into small pieces.
• Heat a drizzle of extra virgin olive oil in a saucepan, add the chopped shallots and flavor for about a minute. Pour in the turnip greens and the sprouts and brown for a couple of minutes, then add the turnip tops and the sprouts. cover with the hot vegetable broth and cook for about 25/30'.

• In the meantime, clean the cauliflower and cut some florets to cook for 20’ steam, remove the peel from the pumpkin and Jerusalem artichokes, slice them and quickly sauté them in a pan over high heat with a drizzle of oil and a clove of garlic. They should soften but remain crunchy. At the end salt and pepper lightly.
• Once the cooking time for the soup has elapsed, puree everything with a mixer to obtain a smooth and rather thick cream. Season with salt and pepper to taste.
• Cut the fontina cheese into small cubes, toast the slices of sandwich bread and finally serve the cream, garnishing it with the vegetables, toasted bread and cheese cubes.
• Dress with a drizzle of EVO oil