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.



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