Recipes

—from John Ash, Chef Consultant
This is a very simple soup but brings together interesting contrasting flavors…bitter from the radicchio and smoke from the cheese that I think are delicious and intriguing. The cheese I like to use for this is the Smoked Goat Sharp Cheddar from Redwood Hill Farm.

Ingredients

• 1 pound fresh radicchio
• 1/3 cup extra virgin olive oil
• 2 tablespoons each finely sliced garlic and shallot
• 1 15-ounce can diced tomatoes in juice (Muir Glen Organic brand preferred)
• 1/2 cup hearty red wine
• 3 cups rich chicken or vegetable stock
• Salt and freshly ground pepper
• 4 cups good quality peasant style bread, cut into 3/4 inch cubes
• 1/4 pound Redwood Hill Farm's Smoked Goat Sharp Cheddar, cut into 1/4 inch cubes
• 1/4 cup loosely packed fresh basil leaves, cut in fine julienne
  
  

Instructions       

1. Quarter and wash the radicchio. Remove cores and slice thinly.
2. Add 2 tablespoons olive oil to a deep saucepan and over moderate heat, sauté the garlic and shallot until softened but not brown.
3. Add the radicchio, turn up heat and sauté for 2 to 3 minutes or until radicchio just begins to soften.
4. Add tomatoes, wine and stock and simmer for 5 minutes or so.
5. Season to taste with salt and pepper
6. Meanwhile toss the bread cubes with the remaining olive oil.
7. Quickly sauté bread in a large pan over moderately high heat until they are golden brown.
8. Add more oil if necessary. Bread cubes can be made a day ahead.

Just before serving, stir the smoked cheese into the soup. Divide the bread cubes among 4 large warm soup bowls and ladle soup over. Sprinkle basil over the top and serve immediately.

Serves 4