Sonoma County Chef John Ash brings us this simple soup recipe, pairing our smokey sharp cheddar with radicchio.
Radicchio Soup with Smoked Goat Cheese
- Yield: 3 to 4 Servings
- Ready In:
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.
- 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 Smoked Goat Cheddar cut into 1/4 inch cubes
- 1/4 cup loosely packed fresh basil leaves, cut in fine julienne
- Quarter and wash the radicchio. Remove cores and slice thinly.
- Add 2 tablespoons olive oil to a deep saucepan and over moderate heat, saute the garlic and shallot until softened but not brown.
- Add the radicchio, turn up heat and saute 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 saute bread in a large pan over moderately high heat until they are golden brown.
- 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.
- Course: Soup
- Skill Level: Beginner
Tags: Goat Milk Cheddars