Is This A Fabulous Soup Or What?

I love this site that this recipe came from…Tasting Table. A sweet newsletter comes daily with restaurants, wine ideas, and sometimes amazing recipes by a fabulous chef. This was in today’s newsletter. Thank you, Chef Bull!!!

Pepperoni Soup

Recipe adapted from David Bull, Second Bar + Kitchen, Austin, Texas

Yield: Yield: 4 main-course servings

INGREDIENTS

2 tablespoons canola oil

2 cups cubed pepperoni

2 cups finely chopped yellow onions

1 cup finely chopped celery

2 garlic cloves, minced

2 tablespoons finely chopped basil

1½ tablespoons finely chopped flat-leaf parsl
1 tablespoon finely chopped oregano

½ teaspoon garlic salt

¼ teaspoon celery seeds

1/8 teaspoon red-pepper flakes

1 cup tomato puree

¼ cup Sauternes (or other sweet white wine)

2 cups tomato juice

1 cup tomato sauce
Salt and freshly ground pepper

1 cup shredded mozzarella cheese

Croutons, preferably homemade

DIRECTIONS

1. In a medium saucepan, warm the oil over medium heat. Add the pepperoni and cook, stirring occasionally, until it’s lightly browned, about 8 minutes.

2. Add the onions, celery, garlic, basil, parsley, oregano, garlic salt, celery seeds and red-pepper flakes and cook, stirring occasionally, over medium heat until the onions are tender, about 8 minutes.

3. Add the tomato puree and cook over medium heat, stirring, for 2 minutes. Add the wine and reduce the liquid by half, about 2 minutes. Add the tomato juice, tomato sauce and 1 cup of water. Bring the soup to a boil. Reduce the heat to low and simmer for 20 minutes.

4. Remove the soup from the heat and season to taste with salt and pepper. Divide among 4 bowls and top with the mozzarella and croutons. Serve immediately.