Soup & Salad Recipe

Sauté vegetables

In a large pot over medium heat, warm 2 tbs olive oil and 1 tbs butter until shimmering. Add the chopped onion, carrot, and celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Build flavor

Stir in 2 tbs tomato paste and cook 1–2 minutes to remove raw edge. Add the crushed tomatoes, 2 cups stock, 1 tsp sugar, 1 tsp dried basil, 1 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer.

Simmer

Reduce heat to low and simmer, partially covered, for 20 minutes to let flavors meld and vegetables soften completely.

Blend

Use an immersion blender to puree the soup until smooth, or carefully transfer batches to a blender and puree until silky. Return to pot if needed.

Finish with cream

Stir in 1/2 cup heavy cream and warm through gently — do not boil after adding cream. Adjust seasoning to taste with additional salt and pepper. If too thick, add up to 1/2 cup more stock to reach desired consistency.

Serve

Ladle into bowls and garnish with chiffonade basil leaves if using. Serve hot.

Sweat aromatics

In a medium pot over medium heat, melt 3 tbs butter. Add the chopped onion and diced celery and cook until softened and translucent, about 6 minutes.

Make roux

Sprinkle 3 tbs flour over the softened vegetables and cook, stirring, for 1–2 minutes to cook the raw flour taste but not brown it.

Deglaze and add liquids

Slowly whisk in 1 cup ale until smooth, scraping the pot bottom. Add 2 cups stock and 1 cup whole milk. Bring to a simmer and cook for 5–7 minutes, whisking occasionally, until slightly thickened.

Add cheese

Lower heat to low. Gradually stir in 3 cups shredded sharp cheddar a handful at a time, whisking until melted and smooth before adding more. Stir in 1 tsp Worcestershire sauce, 1/2 tsp dry mustard, 1 tsp salt and 1/2 tsp black pepper. Do not boil once cheese is added to prevent separation.

Finish and serve

If soup is too thick, thin with up to 1/2 cup additional milk or stock. Taste and adjust seasoning. Ladle into bowls and garnish with chopped chives if desired.

Make dressing

In a bowl, whisk together 1 minced garlic clove, 2 minced anchovy tbs (if using), 1 egg yolk (or 1 tbs mayonnaise), 2 tbs lemon juice and 1 tsp Dijon mustard. While whisking continuously, drizzle in 1/4 cup olive oil until emulsified. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or salt as needed.

Assemble salad

Place 8 cups torn romaine in a large bowl. Add 1 cup croutons and 1/2 cup grated Parmesan. Pour dressing over the greens — start with half and toss; add more to coat evenly but not soak. Toss gently to combine.

Serve

Divide among 4 plates, sprinkle additional Parmesan and a few extra croutons on top if desired.

Make vinaigrette

In a small jar or bowl combine 1/4 cup extra virgin olive oil, 2 tbs red wine vinegar, 1 tsp Dijon mustard and 1 tsp honey. Whisk or shake until emulsified. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust sweetness or acidity to preference.

Assemble salad

In a large bowl combine 6 cups mixed greens, 1 cup halved cherry tomatoes, 1 cup sliced cucumber and 1/4 cup thinly sliced red onion. Add 1/2 cup croutons if using.

Dress and serve

Drizzle vinaigrette over salad (start with half, toss, add more as needed) and toss gently to coat. Divide onto four plates and serve immediately.