Preparazione

1. 1

   Finely dice the onion and garlic. Peel the potatoes and cut into small cubes, then slice the courgettes about 2 cm thick — skin on, that is where the colour comes from.

2. 2

   Warm the olive oil in a pot and sweat the onion over medium heat for 5 minutes until translucent. Add the garlic and give it one more minute, until fragrant.

3. 3

   Add the potatoes and courgettes, pour in the stock and simmer covered for 18 minutes, until the potato cubes collapse under a spoon.

4. 4

   Take the pot off the heat, stir in the cream cheese and blend until the soup turns glossy and silky. The potato starch does the thickening — no roux required.

5. 5

   Season with salt, pepper, nutmeg and lemon juice. Do not skip the acid; without it the soup tastes flat.

6. 6

   Toast the pine nuts in a dry pan until golden and scatter over the soup. To serve it chilled, let it sit in the fridge for 2 hours and taste again before serving — cold food needs more salt.