This is a variation on a theme for soup we call “Monday Soup”, which is a hearty vegetable soup, usually with sausage added, that can be eaten for 2-3 days after for lunches or whenever. This one uses a fair amount of fennel, and so will be a little sweet, which is countered by the greens and with vinegar added at the end. Rather than using meat, this soup has gnocchi made of winter squash, in this case using the Carnival squash from the box. Although the soup would be fine without the gnocchi, they add a wonderful textural element as well as tasting great in the mix.
INGREDIENTS:
1 large/2 medium onions, medium dice 5 carrots, cleaned and cut into ½ inch dice 2 medium fennel bulbs, stalks removed, cored, cut into ½ or smaller dice 5 stalks celery, cleaned and cut into ½ inch dice 4 cups button mushrooms, cut into wedges ½ inch at widest point 3-4 cups lacinato kale, chard, or braising mix, stemmed as needed, cut into bite-size, and cleaned (if using chard, cut stems into ½ inch pieces) 2-4 cloves garlic, minced 1 can white beans, drained and well rinsed ½ cup quick-cooking barley 1 cup red wine 32 ounces vegetable stock 2-3 tablespoons red wine vinegar Salt and pepper to taste 1/8th teaspoon fennel seeds, crushed ½ tablespoon fresh thyme, minced ½ tablespoon fresh marjoram, minced Olive oil as needed 2-3 cups gnocchi made from Carnival, or other winter squash (See recipe on site for “Pumpkin” Gnocchi or Butternut Gnocchi. Just use Carnival squash instead) sautéed in oil and butter to crisp bottoms before adding to soupMETHOD:
Heat a soup pot over medium heat and generously film with oil. Once hot, sauté onions and fennel until tender and fragrant. Add the carrots and cook just to color them a little. Push vegetables to the side and add the mushrooms. Drizzle with a little oil and season with a pinch of salt. Sauté until cooked through and colored.
Add the herbs and fennel seeds and stir to incorporate. Make a well in the center of the vegetables and add a drizzle of oil. Add the garlic and cook until fragrant. Stir all the veggies together, and add the wine. Cook down by 50%.
Add the celery and the stock, and water if needed, and bring to a gentle simmer. The liquid should cover the vegetables by 2 inches. Add the barley and simmer 10 minutes. Add the greens and cook to wilt. Add the beans and cook to heat through.
Once everything is tender, season with pepper and add half the vinegar. Taste for balance-there should be just an edge of sour/tart against the sweetness. Add more vinegar if you like. The soup is ready to serve.
For the gnocchi-cook them in water until they float, then transfer them to a large pan that is hot and has been coated with oil and butter. Without crowding, cook the gnocchi until at least one side is crisped. Divide gnocchi evenly between four wide soup bowls, then ladle soup over the gnocchi, and serve hot.
Chef’s Notes:
You could make either the soup or the gnocchi (or both!) earlier in the week and then heat them up as appropriate before serving. If you have leftover grains from a prior meal, feel free to use those rather than the quick-cooking barley. If you don’t have stock, water will work.
Serves: 4
Source: Chef Andrew E Cohen
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