Francesco’s gentle, velvety carrot soup is given a touch of festive Venetian froth with a last minute splash of prosecco, the dry sparkling wine of the Veneto. “The minute you taste prosecco, you have Venice in your mouth,” Francesco likes to say.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 servings
- 3/4 cup (90 g) chopped onions
- 2 tbsp (30 ml) extra virgin olive oil
- 1 pound (500 g) carrots, peeled and coarsley chopped
- 1 1/2 stalks celery, chopped
- 1 baking potato, peeled and diced
- 4 1/2 cups (1.125 L) vegetable stock or water
- 2 cups (500 ml) prosecco or other dry sparkling wine
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- Place the onions in a heavy 3-quart (3-L) saucepan. Stir in the oil, cover, and cook over low heat about 10 minutes, until they are soft but have not taken on any color.
- Stir in the carrots, celery, and potato, cook for about a minute, then add the stock, 1 1/4 cups (310 ml) of the wine, and the bay leaves.
- Simmer, partly covered, for about 30 minutes, until the vegetables are very tender. Remove the bay leaves.
- Allow the mixture to cool briefly, then puree in a blender or food processor.You may have to do this in 2 batches.
- Strain the soup.
- To serve, reheat the soup and season it with salt and pepper.
- Spoon it into 6 warm soup plates.
- At the table, pour 1.5 to 2 tablespoons (20 to 30 ml) of chilled prosecco into each portion. The soup will froth up a bit.