Pepperoni Soup Recipe By Chef David 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.
Recipe adapted from David Bull, Second Bar + Kitchen, Austin, Texas
Pepperoni Soup
Chef David Bull's Pepperoni Soup.
Prep Time
0
minutes
Cook Time
0
minutes
Servings
4
main-course servings
Total time: 0 minutes
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
- ⅛ 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
- 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.
- 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.
- 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.
- 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.