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Enjoy this story from our archive, originally sent to TT members on .

No Bull

An Austin chef's unexpected family soup

With the opening of two new restaurants, Congress and Second Bar + Kitchen, chef David Bull looks to shape Austin's downtown dining scene with a style of dynamic cooking that's all his own. At the more casual Second Bar + Kitchen, Bull focuses on unexpected Tex-Italian dishes such as avocado fundido and pepperoni soup. This riff on his grandmother's closely guarded recipe combines classic pizza ingredients in a soup pot to deliver the flavors of a great slice in every spoonful.

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 parsley

    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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