One of the coolest things for me about Chef Gross is not that he has opened some of the best restaurants in Phoenix or that he has cooked for presidents, but that he actually cooked FOR Julia Child. Add that to the way he gives back to the community, and I am impressed. The week before he was on our radio show, we visited his restaurant and sampled some his grub… outstanding! I have to say that Julia was a lucky gal. Chef provided us this wonderful soup for our fans and members. Enjoy.

Ingredients

  • 3 tbsp Eden Extra Virgin Olive Oil
  • 4 Red Bell Peppers, Cored and Chopped
  • 2 Leeks, White Only, Chopped
  • 1 Medium Carrot, Peeled and Chopped
  • 1 Medium Onion, Chopped
  • 2 Cups Miso Stock (1 tbsp. Eden Hacho Miso  per 2 cups of water)
  • **2 Cups Whipping Cream
  • Salt
  • White Pepper, Freshly Ground

Melt 1 tablespoon olive oil in heavy medium saucepan over medium – low heat.  Add vegetables and sauté until tender about 10 minutes.

Add the stock and cream (you may substitute 2 additional cups of miso stock for the cream).  Increase the heat and simmer until reduced by one third, about 30 minutes. 

Puree in blender in batches.

Strain soup back into the saucepan.  Simmer 15 minutes or until reduced to desired consistency.

Season with salt and pepper and serve. (When adding the salt and pepper you may elect to stir in two tbsp of butter to finish the soup.)

**Optional

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About Chef Christopher Gross

Christopher Gross has a love of food and wine. He has spent years discovering and learning about food and wine in kitchens throughout Europe and the great dining rooms of notable American restaurants. Today, he has a solid reputation of a highly regarded, award-winning chef. From renowned kitchens in Europe to the great dining rooms of American restaurants, Christopher Gross discovered and perfected his love of food and wine, devoting all of his knowledge and experience to establishing his reputation as a highly regarded chef.

In 1997 Christopher was the first chef in Arizona to be bestowed the honor of the Robert Mondavi Culinary Award of Excellence.  In 1995, Perrier Jouet and the James Beard Foundation named Christopher Best Chef Southwest. 

Cooking for Christopher is not only a career, it is also a passion which he enjoys sharing through cooking classes, cooking segments on local TV, and his featured articles in Front Doors Magazine.  He and his recipes have appeared in numerous cookbooks, including the Julia Child PBS series and cookbook; “In the Kitchen with Master Chefs.”  Christopher orchestrated the Arizona chapter of the American Institute of Wine and Food (AIWF) and was its founding chairman, along with being the Chair of the American Liver Foundation’s “Flavor of Phoenix,” and the Chair of the Share Our Strength’s “Taste of the Nation”, the nation’s largest hunger relief program.  Christopher also sits on the National Advisory Board for the James Beard Foundation and the Advisory Board of the Art Institute of Phoenix.

 

Christopher makes it a priority to give back to the community by donating his time, talent and cuisine to such charitable organizations as the Center Against Sexual Abuse, Cystic Fibrosis, American Liver Foundation, American Heart Association, Share Our Strength, West Side Food Bank, the James Beard Foundation and others.  He was also a featured chef at Dinner of the Decade, “A Salute to Peter Kump,” at the 2002 Salt Lake Winter Olympic Games, and at a political dinner for President Bush. He has also cooked for President Ford, President Reagan and Vice President Al Gore. You can experience Chef Christopher Gross’ food at Christopher’s Crush. Click here to learn more.