Adapted from chef Jason K. Morse of the Valley Country Club, serves 12.
Ingredients
1/4 cup olive oil
6 ribs celery with leaves, diced
2 medium carrots, diced
1 small red onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 medium green zucchini, diced
2 medium yellow squash, diced
2 tablespoons chopped garlic
3 medium Yukon Gold potatoes, diced
3 bay leaves, broken in half
1 teaspoon dried chervil
1 teaspoon celery seed
1 1/2 teaspoons caraway seed
4 cups cabbage, shredded
3 cups (24 ounces) tomato purée
12 cups chicken stock
Kosher or sea salt to taste
White pepper to taste
Pecorino Romano cheese, for garnish
Directions
Heat a sauté pan to medium-high, add olive oil. Sauté celery, carrots, onion and peppers until lightly browned. Add zucchini, squash, garlic and potatoes and sauté for about 5 minutes. Add bay leaves, chervil, celery seeds, caraway seeds and cabbage (reserve a little for garnish). Stir, add tomato and stock. Bring to a boil and reduce to a simmer.
Simmer for about 30 minutes or until potatoes are fork-tender. Taste and add salt and pepper. The overall flavor should be well-balanced – be careful not to overseason. Garnish with cabbage and pecorino Romano cheese.
