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70 ml Olive oil

1 pc Onion (peeled and fine diced)

3 cloves Garlic (minced)

1 pc Carrot (peeled and small diced)

2 stalks Celery (washed, cleaned and small diced)

1 pc Leeks white part (washed and diced)

1 pc Parsnip (peeled and small diced)

2 pc Tomatoes (seeded and small diced)

250 ml White wine

1 lt Chicken stock

3 twigs Thyme (washed and fine chopped)

2 pc Potato large (peeled and small diced)

200 g Hot calabrese (peeled and small diced)

200 g Genoa salami (peeled and small diced)

Salt and pepper to taste

1 bunch Chives (chopped)

½ bunch Parsley (chopped)

½ bunch Basil (chopped)

1. In a stock pot heat up the olive oil to moderate heat.
2. Add the onions and sauté till the onions start to get brown. Add garlic, carrots, celery, leeks and parsnip. Sauté long enough to develop the flavours. Add the diced tomatoes, white wine and chicken stock.
3. Bring to a boil, reduce to a simmer. Add thyme and diced potatoes. Simmer till the potatoes and vegetables are cooked.
4. Add the diced hot calabrese, diced Genoa salami and all the chopped herbs and keep simmering for 15 minutes.
5. Taste the soup. You might not need salt or pepper as the meat products have just enough for this recipe.

Chef Lechner CMC