Friday, December 20, 2013
Recipe: Cafe Pacific chef Chad Kelly shares family soup secret
Everleigh's Vegetable Soup is named after his daughter.
Chad Kelly is no stranger to the discerning palate. As chef of Cafe Pacific in Highland Park Village, he is accustomed to serving customers whose expectations are set to the high level that the restaurant’s reputation commands.
But it is an even more estimable audience that approved the soup he will be serving at this year’s Soup’s On! event on January 30. That soup was approved by a particularly picky palate, indeed.
“One day I took some of this soup home to my one-year-old daughter, mixed in some rice and she absolutely loved it,” he says with a smile. “Now I make this hearty version for her at least once a week.”
And he’ll be serving it to some lucky Soup’s On! attendees next month, as well. The event, which will feature 10 of Dallas’ finest chefs who will serve different soups to help raise funds for The Stewpot Alliance, will feature soups from such chefs as The Mansion’s Bruno Davaillon, FT33′s Matt McCallister and Driftwood’s Omar Flores, among many other esteemed culinary figures in Dallas. Kelly’s take on vegetable soup – named after his daughter – is a warm and heartening version that is not only accessible to the home cook, but versatile as well.
“The pasta in this recipe is easily switched out with long grain brown rice, which we do as well,” he advises. “Sometimes I will split the batch and make half with rice and half with pasta.”
Whichever way you choose to go, this soup is a meal-worthy endeavor that’s been tested and approved by the most discerning of critics.
Author: Chad Kelly
Recipe type: Soup — American
- 2 pounds whole chicken, cooked & diced (or pulled)
- ¼ cup olive oil, good quality
- ¼ cup shallots, minced
- 2 tablespoons garlic, minced
- 1 ½ cups carrots, peeled & diced
- 1 ½ cups celery, diced
- 2 red bell peppers, seeded & diced
- 2 zucchini, seeded & diced
- 2 large ripe tomatoes, diced
- 1 cup peas, frozen
- ½ gallon chicken stock
- 1 bunch parsley, chopped
- 2 tablespoons thyme, chopped
- ½ tablespoon rosemary, chopped
1. In a large stock pot over medium to low heat, sweat the shallots and garlic in olive oil.
2. Once aromatic and transparent, add the remaining ingredients, but no herbs yet.
3. Turn up the heat and bring to a light boil, then turn down and let it cook slowly for about 15 minutes.
4. Just before serving, add the cooked pasta and the fresh herbs.
5. Taste for seasoning. Season with salt, fresh black pepper and lemon juice if needed.
If you want to make this even heartier, double the pasta. This soup will transform into a pasta dish very well. Add some grated parmesan and red chile flakes and you are set.
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