RADICCHIO SOUP WITH REDWOOD HILL FARMS SMOKED CHEDDAR GOAT CHEESE

Serves: 4

8-12 oz. head of fresh radicchio
1/3 cup extra virgin olive oil
Salt and freshly ground pepper
2 Tbsp. each finely sliced garlic and shallot
1-15 ounce can diced tomatoes in juice (Muir Glen brand preferred)
1/2 cup hearty red wine
3 cups rich chicken or vegetable stock
4 cups good quality peasant style bread, cut into 3/4" cubes
1/4 lb. Redwood Hill Farms smoked cheddar goat cheese cut into 1/4" cubes
1/4 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 moderately high heat, sauté the radicchio for a minute or two, seasoning lightly with salt and pepper.

Add two more tablespoons olive oil to the pan and sauté the garlic and shallot until softened, but not brown. Add the tomatoes, wine and stock and bring to a boil, then reduce heat 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.

To serve, stir the radicchio into the hot soup. Divide the cheese and bread cubes among 4 large soup bowls and ladle soup over. Sprinkle basil over the top and serve immediately.

Note: If making the soup ahead, do not add radicchio until serving time. Soup will become too bitter for some if radicchio is left in for more than a few minutes.

 

John Ash & Co.©2002 - not for reproduction without permission.