Soup with a yoghurt quenelle

Ingredients:

• Greek yoghurt
• 1 carrot
• 2 potatoes
• 1 wedge Chioggia pumpkin
• half an onion
• tomato passata
• 1 Parmigiano Reggiano rind
• slices of toasted bread
• sesame seeds
• 1 celery heart
• 200 g borlotti beans
• 1 celery stalk
• half an onion
• coarse salt
• Ménage à Trois – Emozioneolio extra virgin olive oil

Preparation:

1. Roughly chop all the vegetables and combine in a saucepan with a drizzle of Ménage à Trois extra virgin olive oil.
2. Add the borlotti beans and 2 tablespoons of tomato passata.
3. Cover everything with water and add a little coarse salt (2 teaspoons) and the Parmigiano rind.
4. Cook for at least 30 minutes.
5. Once cooked, blend the soup, leaving some larger pieces. Serve with a spoonful of Greek yoghurt in the centre, sesame seeds and a drizzle of uncooked Ménage à Trois blended extra virgin olive oil.
6. Enjoy!

The pairings shown are those of the original recipe. For the oils currently available, see Our oils.