Vellutata finocchi e scalogni - Fennel and Shallot Veloute'

This morning, I spotted frost covered windscreens on the cars parked in the street. Winter has arrived, at last. I am recovering from a flu and I immediately decided not to go out for my shopping. I  work from home on Mondays and today I can be creative, inventing a soup with what's left in the pantry. Not much, but enough to make a comforting velouté.

Minestra zucca e porri - Squash and Leek Soup

The delicate and colourful butternut squash brings joy into the winter soups. 

Minestra lenticchie, zucca e spinaci - Lentil Squash and Spinach Soup

Today I feel like having a soup, a good soup. I will make it with three main ingredients: lentils, butternut squash and spinach. 

Vellutata Ceci e Castagne - Chickpea and Chestnut Veloute

Foto di Giulia Verdinelli

I would put chestnuts everywhere, from soups to desserts,  from meat to fish dishes. 
Here I propose a veloute' recipe I start serving in autumn. It is a delicate and nutritious dish, the perfect comfort food for short and wet days. 

Minestra Farro e Ceci - Farro and Chickpea Soup

Farro and chickpeas are two ingredients already popular in ancient Roman cuisine. Combined with tomato comfit, they turn into a tasty and colorful soup, enjoyable at the end of summer. Serve with plenty of fresh herbs.