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From Mark Peel: Campanile, Los Angels, CA
Garlic Soup
Serves 8-10
Ingredients:
- 1/4 cup plus 1 tablespoon vegetable oil
- 2 large brown onions (2 pounds), peeled and coarsely
chopped
- 3 celery stalks (12 ounces), trimmed and coarsely
chopped
- 1 large carrot (4 ounces), trimmed, peeled, and
coarsely chopped
- 1 large parsnip (3 ounces), trimmed, peeled, and
coarsely chopped
- 10 cups Chicken Stock or Vegetable Stock
- 2 russet potatoes (1 1/4 pounds), peeled and cut
into chunks
- 4 large heads (1 pound) garlic, cut in half horizontally
- Bouquet garni (5 sprigs Italian parsley, 3 sprigs
thyme, 1 sprig rosemary)
- Kosher salt
- Freshly cracked black pepper
- 1 bunch rapini (8 ounces)
- Extra-virgin olive oil
Have the Chicken Stock or Vegetable Stock, warm,
in a medium saucepan over low heat.
In a large stockpot, over medium-high heat, preheat
1/4 cup vegetable oil. Sauté the onions, celery, carrot, and
parsnip until the vegetables are lightly colored, about 10 minutes.
Stir the vegetables frequently to prevent uneven browning. Pour in the
warm stock. Add the potatoes, garlic, and bouquet garni, and gently
simmer until the vegetables are softened, about 1 hour. It is important
that the garlic be soft enough to puree smoothly.
Remove the bouquet garni and puree the soup, in batches,
using a food mill or blender. Using a coarse-mesh, stainless-steel strainer,
strain into a clean stockpot and correct the seasoning to taste with
kosher salt and black pepper. Keep warm over low heat until needed,
or allow to cool and refrigerate, covered, for up to 3 days.
Using a sharp knife, cut off the top 2 inches of
each rapini stalk, reserving the tops and discarding the remaining portions.
In a medium sauté pan, over high heat, preheat 1 tablespoon vegetable
oil to smoking. Sauté the rapini tops until lightly browned,
about 2 minutes. Season the rapini with about 1/4 teaspoon of kosher
salt.
Warm the soup over low heat if necessary. ladle about
8 ounces into each large, warm soup plate. Add a few sprigs of seared
rapini and a drizzle of extra-virgin olive oil to each portion, and
serve immediately.
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