A world without tomatoes is like a string quartet without violins. – Laurie Colwin

The days of fall and summer have been rapidly fading away in Ithaca, yet I was able to hang onto the last bits of warmth through a few fortunate days of sunshine plus the last batches of tomatoes from our Community Supported Agriculture (CSA) share at Early Morning Farm. We savored tomatoes in abundance throughout the season, and being part of the CSA really allowed us to enjoy as many of the amazing red fruit as we could possibly consume through sandwiches, soups, and salads.  Speaking of salads, tomato salad is something so simple and refreshing that it has summer labeled all over it. I can only long for the days of next year when I can enjoy it again without having to buy non-seasonal tomatoes from somewhere halfway around the world.

Dressed in quintessential Italian flavor, the ingredients are rather few yet effective. Sweet basil, crunchy red onions, savory tuna chunks, and intense, tart olives  all complement the ripeness of the tomatoes, especially after being tossed with an ever so simple balsamic vinaigrette. I think one of the best parts about tomato salad is that precision is not a big emphasis — in fact, roughly chopping the ingredients and eyeballing the amounts are really okay and only adds to the rustic aspect of the salad. It is best served with crusty Italian bread (pane)  to soak up the juices. A glass of crisp and light-bodied Pinot Grigio can’t hurt either.

Tomato Salad Recipe

Preparation Time: 15 minutes
Serves 4

Ingredients

• 2 large, ripe beefsteak tomatoes, roughly chopped
• 1 can (5 ounces) Albacore Tuna in extra virgin olive oil, drained and flaked with a fork*
• 1/2 cup Niçoise olives
• 1/4 red onion, diced
• Handful basil leaves, roughly torn or chopped
• 2 tablespoons balsamic vinegar
• 2 tablespoons extra virgin olive oil
• Salt and pepper

Preparation

1. Gently toss together all ingredients in large bowl. Let marinate for 5 minutes.
2. Transfer to a serving platter and serve immediately.

Tools

• Chef knife & cutting board
• Fork
• Large mixing bowl
• Large spoons or tongs for tossing

Selina’s Notes

• *I really prefer to use tuna that was caught by trolling or pole and line methods whenever possible. Learn more about global tuna issues via Seafood Watch and Wild Planet Foods.
• Use taggiasche olives if possible, but Niçoise olives are much easier to find

We are indeed much more than what we eat; but what we eat can nevertheless help us be much more than what we are. — Adele Davis

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Tasting Notes & Recipes
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I feel very fortunate that there is a fabulous farmer’s market in town that has some of the best local foods available, all from within a 30-mile radius. As the school year has been winding down, it is even a greater pleasure to be able to enjoy a sun-filled afternoon at the outdoor market with good friends, good wine, and good food. I love stumbling upon unique finds and meeting local farmers who are truly engaged in their products and customers.

Coniglio alla Ligure Recipe

Preparation Time: 2 hours
Serves 6

Ingredients

Tools

• Large dutch oven
• Chef knife (meat carving knife preferred)
• Cooking twine
• Wooden spoon
• Measuring cup
• Tongs

Selina’s Tips

• The olives are very important and should not be substituted with another variety
• Rossese di Dolceacqua is the best wine for cooking and pairing this dish and is what makes it truly Ligurian
• The rabbit pieces should be browned on a single layer; do not overcrowd! Make a half portion of the recipe if needed.

If Italy had contributed nothing but pasta dishes to the world of cuisine, it would have been sufficient for immortality. — Craig Claiborne

Spring has finally arrived in upstate New York! It’s about time. Today it was sunny, 70+ degrees Fahrenheit, just like the way it should be at this time of year. In any case, with spring comes produce that have made a comeback to remind us that life isn’t all about winter vegetables, though I do appreciate squash and the like. Fresh basil is finally back in full force, especially thanks to Finger Lakes Fresh, a local hydroponics greenhouse that produces lovely, fragrant bundles of basil right at my fingertips.

While I am living my day to day life in beautiful Ithaca, New York, I often dream about visiting the Northern Italian region of Liguria, where my other half is from. It has a remarkable resemblance to California in terms of climate and rich agriculture. Nestled between the Mediterranean Sea and the Alps, it’s a land of stark contrasts and beautiful sceneries, where farmers have carved every possible inch of land out of the steep hills to create masterful terraces where they have grown some of their best treasures for centuries, among which olives and basil reign supreme. Among rabbits and wild boar, Sanremo shrimps and breams, there is something that’s truly Ligurian and that blends the best ingredients of the region: pesto! A perfect combination of extra virgin olive oil, pignolia nuts (from the numerous pine trees found on the hills of the area), basil, garlic and Parmigiano-Reggiano cheese, this worldwide-appreciated sauce is as timeless as the flavors associated with this beautiful stretch of land.

Because spring is in the air, and because Italy is on my mind, I chose to highlight the freshness of basil pesto using Barilla Tortellini, topped with tender crisp green beans, potatoes, and freshly grated Parmigiano-Reggiano — authenticity and simplicity at its finest. This can easily be served with a basic salad, such as mixed greens or arugula lightly dressed with lemon juice, olive oil, salt & pepper. To complement such a wonderful burst of flavors, a fine wine pairing is a rich and bright white wine from Sardinia, Argiola Costamolino Vermentino Di Sardegna. This pairing works particularly well given that the varietal Vermentino is the most-grown grape in Liguria, where it’s known as Pigato. Buon Appetito!

Tortellini al Pesto alla Genovese Recipe

Preparation Time: 30 minutes
Serves 4

Ingredients

• 35 basil leaves (large bunch)
• 1 garlic clove
• 1/3 cup pignolia nuts
• 1/3 cup extra virgin olive oil
• 1/2 cup freshly grated Parmigiano-Reggiano, plus more for finishing
• Salt
• 2 cups green beans, halved
• 2 cups potatoes, peeled and diced
• 1 package Barilla Tortellini (12 ounces), Cheese & Spinach variety found in the dried pasta section

Preparation

1. Begin to boil large pot of water. Meanwhile, prepare pesto: Add basil leaves, garlic, pine nuts, olive oil, and salt to a food processor/blender and pulse grind until smooth. Add Parmigiano and pulse grind again to combine.
2. Once water comes to boil, liberally salt water and add potatoes. Boil for 5 minutes, and then add green beans. Boil for an additional 5 minutes and drain with a slotted spoon.
3. Using the same pot of water, add dried tortellini and boil for about 9 minutes. Drain separately and divide equally into platters.
4. For each platter, gently combine tortellini with 2 tablespoons of pesto sauce. Top with potatoes, green beans, and Parmigiano Reggiano.

Tools

• Large stockpot
• Food processor
• Cheese grater
• Chef knife
• Slotted spoon
• Colanders (2)

Buon cibo, buon vino, buoni amici – Unknown

When there’s a blizzard outside, having warmth, good food, wine, and company is priceless. A fireplace adds a nice touch as well. There are many foods that comfort the soul, but today’s choice is heavily influenced by my favorite person in the world who happens to come from Italy and knows a thing or two about pasta. Bucatini all’Amatriciana is a Roman dish that is very rich, but in a sensible and savory way that doesn’t weigh you down.  The Romans are well known for their conviviality and time well spent with friends and family, and these attributes are inherently well reflected in this dish.

Be prepared to indulge in a cornucopia of intense flavors: the underlying depth of onion and garlic, smoked aroma of pancetta, sweet and concentrated tomatoes, and boldness of the red wine…all lightly topped with aged and briny cheese. In the midst of this complexity, there is surprisingly an element of simplicity that is almost indefinable, but trust me, it exists. Perhaps this simplicity comes from the utmost importance of having quality ingredients – reputable pasta, San Marzano tomatoes, pure extra virgin olive oil, and the like. While ingredients are easy to swap and substitute, the final product is compensated as such. In other words, don’t skimp!

Bucatini all’Amatriciana Recipe

Preparation Time: 30 minutes
Serves 2

Ingredients

• 8 ounces dried bucatini pasta (preferably Divella brand)
• 2 tablespoons extra virgin olive oil
• 1 clove garlic, slightly crushed
• 1/2 medium onion, finely diced
• 4 ounces pancetta affumicata (smoked), chopped
• 14 ounces canned whole San Marzano tomatoes
• 1 chicken bouillon cube
• Salt and pepper to taste
• 1/2 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup full body red wine (optional, but recommended)
• Grated Parmigiano Reggiano, to taste

Preparation

1. Bring large pot of water to boil for bucatini and cook according to package, approximately 6-7 minutes for al dente.  Salt water right before adding pasta. Meanwhile, begin to prepare garlic, onion, and pancetta.
2. Heat olive oil in saucepan to medium high heat. Add onions, garlic, and pancetta and sauté until onions are translucent and pancetta is lightly browned, about 4 minutes.
3. Add tomatoes to the pan and crush tomatoes with fork and wooden spoon. Add bouillon cubes, salt & pepper, and dried basil. Let sauce simmer over medium heat and reduce until nicely thickened, about 10 minutes. Add red wine and red pepper flakes and simmer for another 5 minutes.
4. Add pasta to sauce evenly toss to coat. Serve with freshly grated Parmigiano Reggiano to taste.

[Crushing tomatoes with fork and spoon...]

Tools

• Large stock pot
• Chef knife
• Sauté pan
• Wooden spoon
• Fork
• Colander
• Grater

Selina’s Notes

• During the summer, seasonal fresh chopped basil is preferred
• Red wine options can include full bodied wines such as Cabernet Sauvignon,  Zinfandel, Chianti, etc. The added benefit is that you can enjoy it during your meal!

Buon Appetito

Life itself is the proper binge. — Julia Child

And then there is dessert, another brilliant binge that we all shamelessly enjoy. Even for those who say they don’t like sweets, custard with fresh summer berries is a pleasing dessert for anyone to indulge in. This is exactly what panna cotta is all about. It’s a very simple custard that is made with milk, cream, sugar, and gelatin and it is fairly fool-proof, even for a clumsy person such as myself. The beauty of it is its simplicity — the ingredients are easy to find (though for non-summer seasons, you can opt for other varieties of panna cotta), you can make it ahead of time for a dinner event, and most of the work is taken care of by your refrigerator. Because of the high cream content, this dessert is incredibly rich, silky, and just plain good after a light meal. It’s definitely something to save room for in your stomach.

Summer is a great time to make panna cotta because fresh berries are rightfully in season and can be purchased locally at farmers markets in the U.S. Not only are berries readily available at this time of year, they are also naturally photogenic, delicious, and healthy.

So there you have it. It’s okay to indulge a little sometimes.

Honey-Vanilla Panna Cotta With Berries Recipe

Preparation

1. Place whole milk in a small bowl. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin. Pour milk/gelatin mixture into a medium saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes.
2. Add the whipping cream, honey, sugar, vanilla extract, and salt. Stir until the sugar dissolves, 5 to 7 minutes. Remove from the heat.
3. Using a ladle, pour into 6-8 glasses or bowls so that they are 1/2 full. Cool slightly. Cover with plastic wrap.
4. Refrigerate until set, at least 6 hours. Spoon the berries atop the panna cotta and serve (only immediately prior to serving).

Tools

• Small bowl
• Medium saucepan
• Ladle
• Assorted glasses (wine, martini, or regular drinking glasses). Alternatively, ramekins or small bowls work fine.
• Plastic wrap  (or anything that will cover all containers at once)

Use only the best fresh regional ingredients in season and keep it simple. — James Beard

When life gets busy, sometimes it is best to keep it simple and fresh. And boy, life has certainly been busy. Regardless, I love the simplicity of three-ingredient, no-cook appetizers such as Caprese bites. Although this may not be authentic Insalata Caprese served on platters in Compania, Italy, it works very well for dinner parties and other social gatherings. In addition to simplicity and efficiency, it fits many other criteria. Vegetarian friendly? Check. Environmentally friendly? Yes, high potential if you buy selectively (I used local tomatoes, organic basil, and Wisconsin cheese). Crowd pleasing? Check again. Thus, it is a winner in my book!

The flavor combination of tomatoes, basil, and mozzarella is so complimentary that it was a match made in heaven hundreds of years ago, if not longer. Not only does it naturally exhibit Italy’s flag colors, but it also tastes miraculously well together. Sweet tomatoes, fragrant basil, and creamy, mildly salty mozzarella…a simply fantastic party in your mouth, all in one bite.

Caprese bites are so simple that it is almost silly to provide a recipe, but to remain consistent with other posts, I shall present you with the easiest, fool-proof documentation of one of my favorite go-to appetizers.

Caprese Bites Recipe

Preparation Time: 15 minutes
Serves:10-20 (yields approximately 20)

Ingredients

• 10 ounce size container cherry or grape tomatoes
• Small bunch of basil leaves, stems removed
• 8 ounce size container ciliegine (cherry size mozzarella balls)
• Extra virgin olive oil for drizzling
• Balsamic vinegar for drizzling, optional
• Kosher salt and freshly ground black pepper

Preparation

1. Skewer tomato, folded basil leaf (half of a large leaf or one whole small leaf), and ciliegine with a toothpick or wooden skewer.
2. Drizzle moderately with olive oil, vinegar, and salt and pepper right before serving.

Tools

• Colander for washing tomatoes and basil
• Toothpicks or small wooden skewers

The class focused on the basic how-to of making pasta from scratch, from the dough formation all the way to making different kinds of strands and shapes. This post will be primarily picture-heavy to document my class experience. I’ll also add commentary and notes that I took for each of the steps. I’d like to thank Lauren, the fabulous sous chef at Terragusto, for teaching this class!

1. Pre-Class: I arrived early by mistake, but it gave me time to check out the equipment. You’ll notice many goodies in this picture, such as the french rolling pin, adjustable pasta cutter attachment, pasta machine, Kitchen Aid stand mixer, salt, and dough scraper. I will mention one thing about the pasta machine – the one here at the restaurant is a commercial machine that runs about $1500 from Italy, which is a hefty investment for a home cook. There are definitely less expensive machines for under $100 in the market. I also learned that the Kitchen Aid stand mixer attachments are not the best option because, well, they were not designed by an Italian pasta maker I will explain more in Step 6.

2. Pasta Ingredients: This is the most straightforward part because there are only three items to remember – 3 cups all-purpose flour, 4 eggs, and a pinch of salt. As far as what types of flour, eggs, and salt to use, the restaurant uses organic all-purpose flour (the actual ratio is 75% all-purpose and 25% semolina for a preferred texture), local farm fresh eggs, and sea salt.

3. Making the Dough: The pasta ingredients are combined using the stand mixer on a low setting. It is entirely possible to make the pasta dough by hand, but it is realistically much less time consuming to take advantage of the machine. The goal in the machine is to get the dough worked through until the dough has a semi smooth texture. The picture here is still in the beginning stages…

4. Kneading: Once the dough is in good shape, it is kneaded on a floured surface for about 2-3 minutes to let the gluten develop, which essentially creates the soft bite that we all love about pasta. After kneading, the dough should rest in a covered container for 15 minutes (use plastic wrap to cover).

5. Rolling/Flattening: Using a tapered rolling pin, the dough is rolled out starting from the center outward, in all directions, until it is flattened to the point where it can go into the pasta machine for further flattening. When it is ready, it should be a similar width to the machine.

6. Flattening via Pasta Machine: The dough gets fed into the machine at the widest setting during its first run-through. An important step not shown clearly in the pictures is that in between each pass through the machine, the dough is folded into three (as if folding up a letter), and then flattened out with the rolling pin until it is at a desired width for the machine again. Flour can be used between iterations to avoid sticking.

As mentioned in Step 1, Kitchen Aid is one of the most widely used appliances in many professional or home kitchens, but pasta making is not their forte. When making pasta, the dough should never hang or stretch. You’ll notice that the restaurant machine has a wooden tray on the top for the pasta layer to rest on when it gets fed into the roller. The Kitchen Aid attachment, however, is positioned at a height that would allow the pasta dough to hang because it doesn’t have a resting tray. I suppose you can improvise with something, but it’s just a small design detail that makes a difference.

7. Perfectly Flat: After multiple iterations, the pasta is finally at its desired thickness (the number of machine iterations varies, depending on the machine). The dough is now ready for cutting!

8. Tagliatelle: Pronounced tah-glyuh-ah-TEHL-eh, this pasta originates from northern Italy. It is similar to fettuccine, but the width differs by a mere 1 or 2 millimeters, tagliatelle being the narrower of the two. Tagliatelle is typically 6mm wide and 12 inches long. The rolled out pasta dough is finally run through the machine’s cutter attachment. The strands can be hung to dry at this point, or used for immediate cooking. The restaurant prefers to dry it for several hours to let it slightly harden so that it can absorb sauces better.

9. Pasta Playground: Lauren showed us various other simple pasta shapes, shown below. The more common ones you may be able to spot are pappardelle, farfalle, and ravioli. Pasta scraps and edges are sometimes made into maltagliati, which literally means badly cut pasta. Why let dough go to waste, right?

I’ve always wanted to make ravioli, so I gave it a go. Since I used scrap pieces of dough, my mock dough-filled ravioli turned out to appear more on the rustic side…

10. Cooking the Pasta: Finally, the home stretch is nearly reached. After the dough is flattened, rolled, cut, and possibly dried, the last step is to drop it into salted boiling water for 1-2 minutes, stirring gently to avoid sticking. The pasta is then strained (but not rinsed!) and added immediately to prepared sauce (recipe to follow).

The featured recipe prepared in class was tagliatelle with a classic mushroom ragu. It was amazing – earthy, rich with flavor but not weight, and very satisfying. This will indeed become one of my household staples!

Tagliatelle con Funghi di Bosco Recipe (ribbon pasta with mixed wild mushroom ragu)

Courtesy of Executive Chef Theodore Gilbert, Terragusto
Serves 4-6

Ingredients

• 24 ounces mixed mushrooms, sliced (mix and match white button, cremini, oyster, shitake, morel)
• 4 ounces butter, divided (or a combination of butter and extra virgin olive oil)
• 2 ounces brandy or wine
• 2 cups veal, chicken, or mushroom stock
• 1 tablespoon fresh chopped herbs (mix and match parsley, sage, rosemary, thyme)
• 4 ounces diced tomatoes or 2 ounces tomato paste
• 1 pound fresh tagliatelle pasta, cooked as above
• Salt and pepper, to taste
• 6-8 ounces Parmigiano-Reggiano, grated

Tools

• Large saute pan or skillet
• Wooden spoon
• Chef knife and cutting board
• Tongs for tossing pasta

Preparation

1. Saute mushrooms in butter over medium heat until brown and caramelized, about 8-10 minutes. Set mushrooms aside.
2. Deglaze the pan with brandy or wine, scraping the brown bits off the pan with your wooden spoon; add stock.
3. Reduce the stock by 2/3 and add herbs and reserved mushrooms.
4. Add cooked pasta and tomato. Carefully toss to combine all ingredients to coat each ribbon, adding half the Parmigiano at this time.
5. Season to taste with salt and pepper; drizzle with truffle oil, and garnish with extra Parmigiano.

The final product Lauren made for our class (arguably one of the best pastas I’ve had in a long time):

I hope you enjoyed my pasta class debrief!

On a side note, I often chuckle at the infinite number of acronyms (and jargon) that exist in today’s world, especially in my full time profession – management consulting is by far one of the usual suspects in this craze. It’s not necessarily a bad thing, since every field has its own langcuage and terminology as it becomes more specialized. Sometimes I find myself saying S&P in the kitchen, and I’m certainly not referring to a familiar stock market index.

It dawned on me that the ingredients for my sandwich were refreshing and fascinating because it was only in the last four years or so that I tried them for the first time in my life. No joke there! Prosciutto, figs, arugula, shaved Parmesan, and ciabatta bread may have all been foreign words to me as a kid, that is, if you don’t count knowing figs as fig newtons (it’s not a cookie mother, it’s a fig newton). I am fascinated by how my personal exposure to food varieties has exponentially increased over the last several years. Have any of you ever had those light bulb moments, where suddenly you discover that XYZ good (e.g., cheese) has a world of its own with hundreds of other varieties, communities of connoisseurs, and even publications? These are some of the exciting moments that motivate me to explore as much as I can throughout my culinary journey, and hopefully your exciting moments as well.

I hope you will grow fond of this ingredient combination. It was inspired by a local café in my Chicago neighborhood, with my own personal modifications. The fig jam acts as the sweetening honey-like spread that replaces goopy mayo or mustard in a typical American sandwich. Prosciutto is a little bite of heaven if you’re into cured Italian meat, a savory treat that pairs well with sweetness. Arugula has some attitude and style, which brings a balance to the sandwich with its peppery and unique bite. Finally, the Parmesan shavings truly stand out because of its nutty and buttery notes, bringing everything together – it really complements the sweetness of the figs, the brininess of the prosciutto, and the peppery crunch of the arugula. All of these goodies pressed together with crunchy ciabatta – toasted on the outside, tender and airy in the middle – are divine.

FPA&P on Toasted Ciabatta Recipe

Preparation Time: 20 minutes
Yields 2 sandwiches

Ingredients

• 4 slices ciabatta bread
• 2 tablespoons fig jam
• 4 slices prosciutto
• 4 thin slices shaved Parmesan cheese
• 2 cups baby arugula leaves
• 1 tablespoon extra virgin olive oil, plus more for drizzling
• Salt and pepper

Tools

• Oven broiler (or panini press if you prefer)
• Baking sheet lined with foil (easier cleanup!)
• Large bowl
• Vegetable peeler or grater for Parmesan cheese

Preparation

1. Preheat oven broiler. Gather ingredients and line them up to form a sandwich assembly line. Place sliced ciabatta bread on lined baking sheet. Drizzle each slice ever so slightly with olive oil (or use a basting brush), followed by a smidgen of salt and pepper; place in oven for 2-3 minutes, or until lightly toasted, when oven is ready.
2. Place arugula in a large bowl and lightly toss with 1 tablespoon olive oil, salt, and pepper.
3. Once bread is toasted, each sandwich will have a tablespoon of fig jam spread on one side of ciabatta, topped with 2 slices of prosciutto, 2 slices of shaved Parmesan, and 1 cup of dressed arugula.

Bon appétit! Crunch away, and let me know how you like it!

Zucchini is a great vegetable because of its versatility. Not too many other vegetables can be a star ingredient in both entirely sweet and savory creations. Yes, that’s right – zucchini can be in baked goods such as muffins and breads, as well as a plethora of other things. From frittatas to salads, casseroles, patties, pasta, and soups, it can basically conquer them all. It’s an ingredient that has a higher chance of likability because the flavor is mild, not overly pungent, yet hearty. It healthily moistens baked goods, and it is chock-full of fiber and nutrients.

I hastily picked up this soup recipe from Chef Mark Sparacino at Prosecco in Chicago. It is really fabulous to have a chance to speak with the very chef that prepares your meal because you get the inside scoop on the preparation process and all sorts of information (if you are interested). Plus, you can always provide them with your own feedback on their fruits of labor. They certainly appreciate that! At a group dinner several months ago, the first course I chose was Zuppa Di Zucchini. When I go out to eat, I am always trying to figure out all of the ingredients I taste, mainly because it’s a fun game, and also because it gives me hints on how to make it at home. The soup was so good that I asked him about the general how-to of this simple and classy soup. He had to get back in the kitchen, so I got the 15-second rundown of what to do: “It’s super easy – you just saute some onions, carrots, and zucchini, then add the water or stock and simmer it.” Oh, really, that easy?

It turned out to be almost as easy as he made it out to be. My countless hours of watching Food Network gave me some background knowledge on the general soup-making process, which definitely helped as well.  In my recipe, I added a few personal touches such as potatoes, Herbes De Provence, and cream.

Zuppa Di Zucchine Recipe

Inspired by Chef Mark Sparacino at Prosecco Ristorante
Preparation time: 25 minutes
Serves 4

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter
• 1 large onion, diced (about 1 cup)
• 2 cloves garlic, chopped
• 3 small white potatoes (or 1 medium russet potato), diced
• 1 carrot, peeled and diced
• 2 medium zucchini, halved lengthwise and sliced
• 2 teaspoons Herbes De Provence or Italian Seasoning blend
• 1 dried bay leaf
• 3 cups reduced-sodium chicken or vegetable stock
• ¼ cup half and half or heavy cream
• Salt and pepper, to taste
• ¼ cup flat leaf parsley, finely chopped
• Several dollops of Greek yogurt or sour cream, optional

Tools

• Medium soup pot (at least 4 quarts)
• Wooden spoon
• Chef knife and cutting board
• Immersion hand blender (example)
• Ladle

Preparation

1. In the soup pot over medium heat, warm olive oil and butter until the butter melts. Add onion and saute until tender and translucent, about 5 minutes. Add garlic, potatoes, carrots, zucchini, and herbs; lightly season with salt and pepper to add a layer of flavor. Saute for an additional 4 minutes until vegetables are all softened and fragrant.
2. Add stock and bring the soup mixture to a gentle boil at medium-high to high heat. Immediately turn the heat down to low and simmer, uncovered, for 10 minutes.
3. Remove from heat source and remove bay leaf. Puree the soup with an immersion blender until smooth. Add in cream. Season generously with salt and pepper as desired.
4. Ladle into bowls and garnish with parsley and yogurt/sour cream. Serve immediately.

Selina’s Notes

• If you don’t have an immersion hand blender, a regular blender or food processor works fine. However, I am an immersion blender fanatic because it eliminates the potentially messy step of transferring the soup back and forth.
• Since the soup is blended, do not worry about dicing the vegetables to perfection. It’s also good to keep in mind that the smaller your dices are, the quicker the soup cooks
• The soup goes great with crostini, Parmesan croutons, or crusty Italian peasant bread