5-star soup recipe from Eleven Madison Park in New York City. This Strawberry Gazpacho is the creation of Chef Daniel Humm who has been called the best New York City chefs. If you have never had gazpacho before, it is a cold soup that is usually made with vegetables, but this recipe utilizes fresh strawberries. This dish provides an interesting blend of both sweet and savory flavors. Next time you see strawberries on sale, I suggest you pick up some and give this gazpacho a try.

Eleven Madison Park’s Strawberry Gazpacho

Ingredients

FOR THE TOAST:
2 slices country white bread
1 tbs. extra-virgin olive oil
1 clove garlic, crushed
1 sprig thyme

FOR THE GAZPACHO:
1 1/2 lbs. strawberries, plus 8 pieces for garnish
1 red bell pepper, seeded
1/2 green bell pepper, seeded
2 cucumbers, peeled and seeded
1 clove garlic
3 oz. tomato juice
3 tbs. red-wine vinegar
2 tbs. extra-virgin olive oil
Sea salt to taste
Tabasco to taste

GARNISH:
1 tbs. extra-virgin olive oil
Black pepper to taste
4 basil leaves
Instructions

FOR THE TOAST:
In a small pan over medium-low heat, toast the bread in the olive oil with the crushed garlic and thyme until golden brown. Reserve.

FOR THE GAZPACHO:
Hull the strawberries by inserting a straw at the bottom of the berry and pushing it through the cap.

Dice the berries, peppers, cucumbers, and garlic, and combine with tomato juice, vinegar, and olive oil. Let marinate for 3 hours at room temperature.

Combine all ingredients, including the toasted bread, in a blender, and blend until smooth.

Strain through chinois (optional). Season with salt and Tabasco.

Finish with olive oil, black pepper, and basil.

Serves 4-6

Source: New York Magazone, Chef Daniel Humm

The menu mostly remains the same except that the Porcini soup has been replaced with a Roasted Red Pepper soup and the Butternut Squash has been replaced with root vegetables. I loved the soup – it was extremely tasty without being heavy like some soups can be. It left me lots of room to savor the other menu addition – the Wagyu Cheeseburger with fried egg. Honestly, I feel the burger fell a little short of my expectations. I asked for it medium and it was served much more on the rare side and the outside was a bit charred. Out of the options, I feel like the steak sliders are a better bet. They are tender with just a bit of seasoning and cheese and practically melt in your mouth. However, the root vegetables (also new) were a nice and healthy alternative to fries.

So, here’s the deal – for $16 choose one from each category:
Starter: Salad, Clam Chowder, or Roasted Red Pepper Soup
Entree: Wagyu Cheeseburger, Steak Sliders or Lobster Roll
Side: Truffle fries, Root Vegetables or Green Beans

255 East Pace Ferry Road
Atlanta, GA 30305
404.262.1162

Capital was kind enough to share some recipes. See the Wagyu Roast and Root Vegetables Below

Wagyu Pot Roast

Ingredients(Serves 4-6)

Wagyu Blade Roast 3 lbs
Kosher Salt 1 Tbsp
Olive Oil, Blended 2 Tbsp
Onions, Medium Spanish 2 each
Carrots, large 2 each
Granulated Sugar 1 tsp
Tomato Paste 1 Tbsp
White Wine 1 1/2 Cups
Beef Stock, prepared 1 1/2 Cups
Fresh Thyme 2 Sprigs
Smoked Paprika 1 tsp
Bay Leaf 1 each
Dijon Mustard 2 Tbsp
Fresh Bread Crumbs 1/4 Cup
Italian Parsley, Chopped 3 Tbsp
Chopped Hazelnuts 2 Tbsp
White Soy 2 tsp
Sherry Vinegar 2 tsp

Preparation

1. Heat the oven to 275°F.
2. Peel the carrots and onions. Dice into 1/2”sized pieces.
3. Season the blade roast all over with 1-1/2 tsp of the kosher salt.
4. Heat a large heavy Dutch oven with the blended oil to the smoke point over medium high heat and sear the roast until deep brown, approximately 4 minutes on each side.
5. Removed seared roast, reduce the heat to medium low, and add the onions and carrots. Coat the vegetables well with the drippings/oil and season with the remaining salt and sugar.
6. Cook the vegetables over medium low heat, stirring frequently for 30 minutes.
7. Stir in the tomato paste and cook, stirring frequently for an additional 10 minutes.
8. Deglaze the pan with the white wine and scrape up any browned bits off the bottom of the pan. Bring the wine to a boil.
9. Add the beef stock, thyme, paprika, bay leaf, and Dijon Mustard, whisk well to combine.
10. Return the seared roast to the pan. Cover tightly and place in the pre-heated oven.
11. Cook the roast for two hours and then remove the cover.
12. Cook, uncovered until fork tender (about 1 1/2 additional hours).
13. Remove from the oven and strain the liquid from the pan into a small sauce pan. Discard the vegetables.
14. Bring the liquid to a simmer and skim the fat from the surface. Reduce liquid to approximately one cup in volume.
15. Stir in the bread crumbs, parsley, nuts, soy and vinegar and simmer on low heat for 5 minutes. Adjust seasonings to taste with salt and pepper.
16. Place the roast on a serving platter and garnish with the finished sauce and Roasted Root Vegetables.

*This recipe may be done through step 15 and refrigerated overnight. Place in a 275°F degree oven to re-heat. Heat one hour until the meat reaches an internal temperature of 165°F prior to serving.*

The Capital Grille

Roasted Root Vegetables

Pot roast—Wagyu or otherwise—just wouldn’t be complete without a side dish of the season’s freshest root vegetables roasted to sweet perfection. We propose an orange duo of carrots and sweet potatoes, mixed with celery root, fresh herbs and a little garlic. A touch of honey and sugar adds a little sweetness, and some dried cranberries delight with a burst of flavor. You’d be wise to make plenty.

Ingredients (Serves 4-6)

Carrots 2 each
Sweet Potatoes 1 each
Celery Root 1 each
Fresh Rosemary Leaves, chopped 1/2 Tbsp
Fresh Thyme Leaves, chopped 1/2 Tbsp
Garlic, chopped 1 Tbsp
Olive Oil, blended 1 Tbsp
Kosher Salt 1/2 tsp
Granulated Sugar 1/2 tsp
Cranberry Honey* 1 Tbsp
Dried Cranberries 1/8 Cup
Fresh Sage, chiffonade (thin ribbon cut) 1/2 Tbsp
*Any high quality honey may be substituted

Preparation

1. Pre-heat the oven to 375°F.
2. Wash, peel and wash the carrots, sweet potatoes and celery root.
3. Dice the vegetables into ¾” inch cubes.
4. In a large mixing bowl, combine the vegetables, rosemary, thyme, garlic, olive oil, salt, and sugar and mix thoroughly.
5. Place the vegetables in a large roasting dish and roast uncovered for 20 minutes. Vegetables will still be firm after roasting.
6. Remove the vegetables from the oven and add the cranberry honey. Stir well to combine.
7. Return the coated vegetables to the oven for approximately 10 minutes to finish cooking. Check tenderness.
8. Remove from the oven and stir in the dried cranberries and sage.
9. Serve immediately.

Ingredients:

4 each 5-6 oz. skinned salmon fillet
24 each 26-30 count peeled shrimp
4 each Bamboo skewers (soaked in water for 10-15 minutes)
8 each Fresh pineapple half moons (super sweet variety)
Olive Oil
Salt and pepper to taste
Sweet chili sauce (choose your favorite brand, but make sure it is
sweet)

Note: Sweet chili sauce is usually found in the Asian specialties
section of your local market. It should not be confused with the
thicker tomato version of chili sauce

Preparation:

Brush both sides of salmon with olive oil and season with salt and
pepper.

After soaking the skewers, slide 6 shrimp onto each skewer, leaving
room on either end. Brush both sides with olive oil and season with
salt and pepper.

Cut the fresh pineapple into slices approximately half inch in
diameter and then cut in half. Brush both sides with olive oil.

On a medium heated grill, place the salmon flesh side down. Grill
approximately 6-7 minutes per side or until the fish reaches 150
degrees.

Grill shrimp approximately 3-4 minutes per side or until 150
degrees.

Grill pineapple for 2-3 minutes per side or until there is good
carmelization.

Brush all items generously with the sweet chili sauce.

To serve, place the pineapple at the top of each plate and
crisscross. Top the pineapple with a scoop of your favorite rice.
Crisscross the salmon and the shrimp skewer on top of the rice.
Sprinkle with fresh parsley and serve with your favorite vegetable.

Serves 6
Source: Red Lobster

Thanks to my friends at Nature’s Garden Delivered, I had a nice bunch of Kale sitting in my refrigerator, not a typical ingredient in those canned soup varieties anyway. I started searching out recipes for what I could do with it, and found several recipes that incorporate Kale into a soup with carrots, beans and sausage. Sounds like the perfect comfort food to me. So, I played around with a couple of recipes and here’s what I came up with. It was really tasty, and I love that most of the ingredients are items I would have on hand anyway.

Serves: 6
If you want a vegetarian soup, or one less hearty, leave out the sausage and the soup will still taste fine.
1 ½ tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
1 can white beans (such as great northern, cannelloni, or navy)
1 box chicken broth (32 oz)
5 cups water
2 teaspoons rosemary
2 bay leaves
½ teaspoon freshly ground black pepper
1 pounds fully cooked smoked sausage, sliced into ¼-inch pieces
1 pound kale, stems removed, chopped
2 teaspoons salt
4 carrots, peeled and sliced

In a large, heavy soup pot, heat olive oil over medium heat. Add onions and cook, stirring occasionally, until tender, about five minutes. Add garlic and cook, stirring, for one minute. Add stock, 3 cups of water, rosemary, bay leaves and black pepper. Stir and bring to a boil. Reduce heat and simmer uncovered, about 45 -50 minutes.

Add kale, sausage, salt, carrots and remaining 2 cups of water to soup. Simmer, stirring occasionally, until kale is tender, about 12-15 minutes. Add beans (don’t drain as this will help thicken the soup) and let simmer for an additional 5 minutes. Taste, adjust for seasonings, discard bay leaves and serve.

Oh, and I used some pita bread for dipping in the soup.

Ingredients:

4 zucchini (2- to 3-inch diameter)
2 tablespoons butter or margarine
1 tablespoon minced onion
1/2 pound tomatoes, peeled, seeded and chopped
1 pound small shrimp, peeled, deveined
(cut shrimp if they are larger than a quarter)
1 tablespoon minced fresh basil
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 cup breadcrumbs
2 tablespoons melted butter

Preheat oven to 350 degrees F.

Wash the zucchini and trim off the ends. Cut zucchini in half
lengthwise and scoop out the seeds. Be sure to leave some by the
ends to create a boat-like shape.

Saute onions in butter until clear, add tomatoes and simmer until
soft.

In a mixing bowl combine tomato and onion mixture, shrimp, basil,
salt and pepper and half of the bread crumbs. Fill the zucchini
boats with the mixture. Place boats in a greased baking dish.
Sprinkle with remaining breadcrumbs and drizzle with butter. Bake
for 15 minutes or until shrimp are pink and clear.

Yields 8 servings.

Source: (Recipe courtesy Recipe Secrets)