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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.
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Raddicchio
Soup with Smoked Goat Cheese
By Chef John Ash |
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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
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Quarter
and wash the radicchio. Remove cores and slice thinly. Add
2 tablespoons olive oil to a deep saucepan and over moderate
heat, sauté the garlic and shallot until softened
but not brown. Add the radicchio, turn up heat and sauté
for 2 to 3 minutes or until radicchio just begins to soften.
Add tomatoes, wine and stock and simmer for 5 minutes or
so. Season to taste with salt and pepper
Meanwhile toss the bread cubes with the remaining olive
oil. Quickly sauté bread in a large sauté
pan over moderately high heat until they are golden brown.
Add more oil if necessary. 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. |
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