Peel the carrots and potatoes and cut them into small cubes (0.5 cm). Cut the shallots into rings. First lightly fry the cubes in olive oil, then add the shallots and fry over low heat. Deglaze twice with a little vegetable stock and let it evaporate. That is, glaze the vegetables until the cubes are slightly al dente. Pour in the remaining vegetable stock and bring to a boil. Fill a tea filter or tea strainer with olive leaves, add to hot vegetable soup with Italian herbs, close lid and simmer over low heat for about 10 minutes. Finally, season with salt and pepper and remove the tea filter.
Serving – Fill the soup bowl with white bread and fill the vegetable soup with “Rivolita”. With Parmesan cheese and a little olive oil, the soup is already “enriched” with olive tree leaves, but “Rivolita” is optically crowned 🙂 . “Revolita” can come in 1001 flavors depending on the composition of the ingredients. The aromatic ingredients of fresh and sour olive leaves are unique in this recipe. It is reminiscent of green tea, but has a slightly bitter and mild taste.