Serves 8 to 10
is an easy and quick soup to make. It is garlicky, but in
a refined and understated way, as the garlic is tempered by
the cooking and sweetened by the light caramelization of the
other vegetables. Rapini, also called broccoli rabe, adds
a slightly bitter counterpoint to sweet richness of the soup.
cup plus 1 tablespoon vegetable oil
large brown onions (2 pounds), peeled and coarsely chopped
celery stalks (12 ounces), trimmed and coarsely chopped
large carrot (4 ounces), trimmed, peeled, and orally chopped
large parsnip (3 ounces), trimmed, peeled, and coarsely
cups Chicken Stock or Vegetable
russet potatoes (1 1/4 pounds), peeled and cut into chunks
large heads (1 pound) garlic, cut in half horizontally
garni (5 sprigs Italian parsley, 3 sprigs thyme, 1 sprig
cracked black pepper
bunch rapini (8 ounces)
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.
Recipe from Mark Peel & Nancy Silverton's
The Food of Campanile
© 1997 by Mark Peel & Nancy Silverton.
All rights reserved