Named after Swiss royalty (Princess Doria while staying at the St. Regis Hotel would call down with specific dinner requests. The staff came to call her dishes by her name: Salad Doria, Chicken Doria, etc.) Soup Doria is more rustic stew than soup – filled to the brim with fall and winter vegetables. Feel free to add or subtract any items based on what is in your fridge right now or to your taste. Serves 6 – 8 as an entrée.
- 8 - 10 slices of Niman Ranch bacon
- 1 organic white or yellow onion
- 2- 3 organic leeks
- 6 - 8 organic carrots
- 1 - 2 organic celery root
- 3 lbs potatoes, any variety
- 8 - 10 organic sunchokes
- 1 bunch organic greens such as kale, chard, collard greens, etc.
- 8 cups More than Gourmet chicken broth
- 2 tablespoons LHF California extra-virgin olive oil + extra for drizzling
- ¼ teaspoon red pepper flakes
- 3 bay leaves
- 10 sprigs fresh thyme
- Diamond kosher salt and Pohnpei Pepper Co. freshly ground pepper to taste
Dice the bacon.
Quarter and slice the onion.
Clean the leeks well. Slice in half, then coarsely chop.
Peel and slice the carrots.
Peel the celery root. Cut into quarters or eighths, then slice into thin pieces.
Do not peel the potatoes. Cut into quarters, then slice into thin pieces.
Peel or scrub the sunchokes. Cut into halves or quarters, then slice into thin pieces.
Remove the tough ribs and stems from the greens. Tear or coarsely chop.
Make an herb packet: tie together with kitchen string the bay leaves and thyme springs.
Heat a large soup pot over medium heat. Add in the olive oil.
Sauté the bacon until just crispy, stirring occasionally, for about 4 – 6 minutes.
Stir in the onions, leeks and red pepper flakes. Raise the heat to medium-high, and sauté until the onions and leeks have softened, but not developed any color, about 3 minutes.
Mix in the chicken broth, herb packet, carrots, celery root, potatoes, sunchokes and salt and pepper to taste. Raise the heat to high and cook until the vegetables have softened but are not mushy, about 25 – 30 minutes.
Add in the kale. Cook until wilted, about 8 – 10 minutes. Remove the herb packet.
Serve the soup right away or refrigerate for up to 3 days. Garnish with a drizzle of olive oil just before serving.