- Young Kwak
Clover's Italian Wedding Soup
This soup is a versatile and delicious way to include any seasonal vegetable,
with or without meat. Clover sous-chef Cody Geurin says he has also made
this soup with a variety of beans, grains or noodles.
4 ounces bacon, diced
8 ounces Italian sausage
2 medium leeks, whites only
1 medium parsnip
1 medium carrot
3 ribs celery
½ head fennel
6 cloves of garlic, sliced thin
1 medium poblano chile
1 medium red bell pepper
4 ounces tomato paste
4 ounces sherry
24 ounces tomato juice
3 quarts stock, chicken or veggie
2 medium Yukon gold potatoes, peeled and diced
1 Delicata squash
1 cup garbanzo beans, soaked and cooked separately
1 bunch kale
1 tablespoon cumin
3 bay leaves
1 teaspoon smoked paprika
½ teaspoon mustard powder
In a separate pot, cook soaked garbanzo beans in salted water to desired texture. Al dente is perfect, as they will continue to cook in the soup. Dice all veggies to half-inch. In a heavy bottom pot, render bacon over medium heat, until halfway cooked. Add sausage, brown. Add mirepoix (leek, celery, carrot, parsnip); cook till the mix begins to soften. Add fennel, peppers and garlic and cook till softened. Stir in tomato paste and continue to cook for 2 minutes, stirring to avoid scorching. Deglaze with sherry and cook until thickened by the paste. Add stock and tomato juice; bring to simmer. Add dry spices, cooked beans, potatoes and squash; cook until potatoes are soft but not mushy (about 20 minutes). Add kale, cook for an additional 5 minutes. Season with fresh herbs, kosher salt, and pepper.
Makes one gallon
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