Cold, even colder…
There is no solution. How to deal with it? Naturally turning the heater to maximum! You really cannot understand me, or so I wish for you: my wife with one of her pijamas in pile, which we friendly call them “antisex” since they cover every possible human shape, and me in beach pants like I was in Maldives…
Why? Because our gasoline heater is even too performing! With 24° Celsius in the lounge I hope you do not expect me to wear jumpers!
I am a person happy to stay at 20°, after that I start suffering, so to me it was like a trauma having that temperature these days! Luckily there were some rooms in the house still with bearable temperature I could spend the time in… I prefare much more jumpers, covers, duvets and hot soups!
I just made one today: I bought some days ago some prickly lettuce and I am cooking a lot of it in all ways! In reality this soup has this lettuce prominent not in quantity but its taste and consistence is so awesome it deserves the soup name!
Ingredient for mroe or less 6 people::
- 200 g champignon mushrooms
- 80 g white zucchini
- 1 medium size onion
- 5 medium size carrots
- 1 celery stem
- extra virvin olive oil
- 1 tablespoon of tomato puree
- black pepper
- 6 prickly lettuce leaves
- 200 g spelt
There are some recipe so easy to be almost disturbing…almost, since when you taste them you love them so much you forget anything else!
Let’s start! We chop the zucchini in small dices. We peel and cut the carrots in small rounds. We peel the onion and cut it in half first and then in slices. We wash the mushrooms (no worries, they will not absord water since we will cook them straight away), we cut the bottom of their stem and then in slices. We take the lettuce leaves, we wash thems and we cut them in large pieces.
In a large casserole we add everything except the tomato puree and the lettuce. We cover with water and cook for 40 minutes since boiling. It is important to turn the heat in the way the water simmers and not boils: it makes the vegetables cook without breaking in pieces.
When the spelt is almost ready we add the tomato puree and the lettuce. We taste the soup and add salt to taste. We turn it off and let it rest for 5 minutes before serving. It is important to add lettuce only at the end because it keeps its crunchy textures while still being properly cooked.
We serve it hot, drizzling some raw extra virgin olive oil and freshly ground black pepper to taste!
HOW MUCH IS IT? The cost per portion is roughly € 0.60, not as cheap as I imagined it but totally worth the expense!
Italiano ZUPPA DI SCAROLA