Cool chef, cool soup

Chef Jonathon Sawyer serves it up with Greek wines.

WHEN CHEF JONATHON SAWYER visited us in New York City for our Grand Tasting event, he was riding a career high: in April he was named one of Food & Wine magazine’s “Best New Chefs” in 2010.  Chef Sawyer, owner of The Greenhouse Tavern in Cleveland, Ohio, called the award “just awesome.” He joins the ranks of other illuminaries: Daniel Boulud, Hubert Keller, Rick Bayless and Thomas Keller among them.

We were honored to have Chef Sawyer at the Grand Tasting, where he created a special menu complementing Greek wines. In particular, we were thrilled with his cooling summer soup, specially created to pair with Assyrtiko. Can we say it? “It’s just awesome”! We’re happy to share the recipe with fans of Chef Sawyer and fans of Assyrtiko:

Chilled Horta Vichyssoise with goat’s milk, herbs & extra virgin olive oil

This recipe relies on the high-quality sourcing of tasty local ingredients.

4 pieces    Leeks, thinly sliced, rinsed, whites only

2 pieces    Shallots, thinly sliced

2 LB          Bitter horta greens (curly endive, escarole ect…) thinly sliced

1 LB           Fingerling potatoes peeled, diced & soaked in water

1 bunch     Dill, sliced thinly stems separated from the leaves

1 bunch      Parsley, sliced thinly stems separated from the leaves

1 bunch      Oregano, sliced thinly stems separated from the leaves

½ LB         Goats milk butter

4qt             Vegetable brodo

1qt             Goat’s milk

tt                Greek extra virgin olive oil (highest quality you can afford)

tt                Salt & pepper

1.  In a large heavy-bottomed stainless-steel pot, add butter and melt over medium heat. Add the leeks, onions and herb stems, and season aggressively with S&P. This will help draw all of the vegetables natural sweetness. Cover pot and allow vegetables to sweat over medium heat for 20 minutes, stirring frequently. This proper cooking technique is paramount for the flavor of the soup.

2.  Add brodo and potatoes and taste check for seasoning. Simmer for 10 minutes uncovered to fully cook potatoes.

3.    Add horta greens and simmer until fully cooked–approximately 10 minutes

4.    Remove pot from heat and stir in herbs and goat milk. Puree soup until smooth using a vita-prep blender. Taste for seasoning and garnish with Greek extra-virgin olive oil. Enjoy!

This recipe is the property of Chef Jonathon Sawyer

Chilled Horta Vichyssoise

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