Author: Heidi Lee (Page 12 of 96)

Did the show from Artisan Food Guild on 7th Street and Sheridan this week! Stop by to see them some time and check out all of their local products and art. Although Frank’s soup isn’t for sale yet, you may see it in the near future at a Market and Cafe he’s got in the works. This sounds tasty and so good for you. Emily loves kale, so there you go!

Chef Caputo’s Bean and Kale Soup

1 Oz Oil
3 # Ham and bone
12 Oz Pancetta/Bacon
1 # Dry Bean soak overnight and fully cooked separately
4 Clove Garlic chopped
3 Gal Stock
16 Oz Onion
16 Oz Celery
16 Oz Carrot
16 Oz Summer Squash
8 Oz Celery Root
Sachet (bay, peppercorn, thyme)
5 # Kale rough chopped
1 # Chopped fresh tomato
1/3 C Cider vinegar
Salt n Pepper

Method:
1. Heat oil in 3gallon stock pot
2. Render pancetta
3. Lightly sauté Garlic, onions and celery and Carrot, squash, and celeriac
4. Add all of the stock and ham bone
5. Add the cooked beans
6. Add sachet, simmer 1 hour
7. Remove hambone trim meat cut and add back to soup
8. Add the chopped Kale and tomato
9. Season with vinegar to taste
10. Adjust with Salt and Pepper if needed

Note; this soup can be made without the ham bone and pancetta, just omit from the recipe

Emily and I continued to salivate for several hours AFTER slurping down this beauty. Not only that, it seemed to ask as a restorative, of sorts, for Emily’s heavy duty hangover. Soup….go figure! Thanks, Chef!!

2 Tbsp Oil
3 each Shallots, minced
3 # Celery root, peeled and cut into ¾ to 1 inch pieces
5 cups Water
2 cups Heavy cream
2 cups Cooked Large Diced Pancetta
To Taste Sherry Vinegar
To Taste Salt and Pepper

Procedure

1. Place large a sauce pan on medium high heat. Add oil and shallots. Cook shallots until softened. Add cleaned celery root and cook for 5 minutes. Cover celery root with water and cook for 30 minutes until tender. Add additional water as needed when cooking.
2. Remove from heat and puree celery root in blender in two batches. Add one cup of cream per batch when pureeing.
3. Season with salt, pepper, and sherry vinegar.
4. Place pureed soup into a clean sauce pan and reheat to serving temperature.
5. Ladle soup into bowls and garnish with pancetta and arugula puree. (Recipe below)
6. Enjoy

Arugula Puree

3 cups Arugula
To Taste Salt and Pepper

Procedure

1. Place a medium sauce pot ¾ filled with water on high heat to a boil.
2. Get a ice bath ready. Add arugula to boiling water and cook until tender, about 45 seconds. Shock arugula in ice bath.
3. Place arugula into a blender and puree until smooth. Add water as needed to make arugula puree.
4. Season with salt and pepper.