Author Notes
A warm luxurious winter starter, entree or snack. —Michael Dergo
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Ingredients
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1 pound
Broccoli Rabe
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1 pound
Cauliflower
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2 handfuls
Garlic Cloves
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1
Yellow Onion
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3
Carrots julienned
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1/2 cup
Unsalted Butter
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1/2 cup
Pork fat
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3/4 cup
Sharp Cheddar Cheese
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3/4 cup
Kerrygold Blarney Irish Cheese
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20 ounces
Stock (chicken or duck)
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1 quart
Half Half
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6
sprigs fresh Thyme
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6
fresh Sage leaves
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2 tablespoons
ground coriander
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1 tablespoon
smoked paprika
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salt/fresh ground pepper
Directions
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In large soup pot bring butter and fat to heat and add onion (diced) and garlic - sweat. Separately steam broccoli rabe, cauliflower and carrot to almost done - add to soup pot. Add coriander and paprika - cover for 10 minutes. Uncover, add stock and simmer for at least half hour. With wooden spoon break up vegetables gently. (not a puree). Introduce half/half, introduce cheese and incorporate. Reduce heat and add thyme and sage. Season with salt/fresh ground pepper. Continue on low heat for half hour. Season to taste, sprinkle with fresh chopped parsley if desired ... enjoy.
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