This hearty soup (from New York City’s Gramercy Tavern) can also be made with jerusalem artichokes, carrots, or a combination of root vegetables.
Chez Panisse Café chef Russell Moore made this soup at the Castello di Verduno, cooking it in the dark, over an open fire. This is our version, adapted for stove-top cooking, with the lights on.
This rich soup is flavored with the leafy-green acidic herb native to both New England and Europe.
Bursting with rich flavor, this stock adds an impressive note to a wide variety of recipes.