••••ITALIAN WEDDING SOUP🥓🌰🥕🌶🍅🍷🍗🥔🍠🥗🌿👰!!••••

(Source: theinlander.com & young kwak photo and Clover restaurant & Cody Geurin)

****ITALIAN WEDDING SOUP!!

http://inlander.com

• Clover chef Travis Dickinson (front) and sous chef Cody Geurin

 

• 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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