100 g./3 1/2 oz. fresh honey mushrooms - 100 g./3 1/2 oz. dry prunes - 1 carrot - 1 onion - 1 celery stalk - 2 cloves garlic - 1 potato - 100 g./3 1/2 oz. Savoy cabbage - 1 large ripe tomato - 2 bayleaves - sprig wild fennel - 2 tbsp. olive oil - 1 stock cube - tub yogurt - salt and pepper
Peel and chop garlic, onion, fennel, carrot and celery; simmer in a casserole dish; add tomato pulp, salt and pepper; cover with water and leave to stew for 40'. Add clean mushrooms, potato cut into cubes, finely sliced Savoy cabbage and stoned prunes soaked in water, cut into pieces and dried. Add 1 liter/2 pt. water and stock cube and cook for 40'. When cooked pour soup into bowls, place a tbsp. of yogurt in center of each bowl and serve without stirring.
N.B. Ingredients are given for 4 portions. | 
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 | Versato
Santa Margherita
Intense, brilliant ruby-red color. Nose full and persistent, delicate, elegant, with hints of cherries mixed tinged with vanilla. Taste is fresh, slightly grassy, dry, balanced, velvety with character, slightly tannic. The careful selection and vinification result in a well-structured, harmonious wine.
Serve at:
18°-20° C.
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