It’s hot, it’s cold. LA's fickle weather the past two weeks has dumbfounded weather forecasters and has Angelenos donning their one-a-year parkas. As we wait for spring and warmer weather, heat up a meal that warms the heart and soul during National Soup Month. That’s right. Have you hung your door decorations?
As National Soup Month winds to a close, Chef Andrew Copley, co-owner and head chef of Copley’s on Palm Canyon, shares his recipe for a cozy meal of Winter Minestrone Soup.
Copley elevates this classic pasta soup into rich perfection with a touch of truffle oil and ravioli to complement the traditional vegetable base and broth and transcend it into gourmet status with first-class ingredients.
Here is his recipe for Winter Minestrone Soup (serves 10-12)
Ingredients:
1/2 Cup Olive Oil
2 Medium Onions, diced
2 Medium Carrots, diced
2 Medium Parsnips, diced
1 Medium Leek, diced
2 Medium Rutabaga, diced
2 Cups Savoy Cabbage, diced
2 Cups Red Cabbage, diced
1 Cup Apple Bacon, diced
2 Large Potatoes, peeled and diced
1 Cup Cooked Garlic Paste
1 Cup Tomato Juice
10 Cups Chicken Broth
Kosher Salt
Cracked Black Pepper
1 Teaspoon White Truffle Oil
1 Cup Cooked Pumpkin or Mushroom Ravioli
1 Cup Grated Parmesan Cheese
1 Cup Combination Basil, Parsley, Thyme
Method:
Heat the olive oil in a large stockpot over medium heat. Add the onions, carrots, parsnips, leeks, rutabaga, cabbage, bacon and potatoes. Cook on low heat for 10-12 minutes. Do not brown the vegetables. Add the garlic and tomato paste and cook for 2 minutes. Add the tomato juice and chicken broth and bring to a boil. Reduce the heat and simmer for 15 minutes.
Season with salt and pepper. Fold in the herbs, cheese, ravioli and truffle oil. Simmer for 2 minutes and serve.
Enjoy. And think 69 degrees and balmy.
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