From the menu...
We contact restaurants and cafes on your behalf to get the inside word on a recipe. Kate Parsonson wants the recipe for a soup.
A tomato and bacon soup left a lasting impression on Kate Parsonson.
‘‘I was at Olive [Restaurant] the other day and had the most delicious soup. The tomato base was light and the bacon and beans were a perfect combination,’’ she said.
We contacted the Cuba St restaurant and it happily supplied the recipe.
Tomato, bacon and white bean soup
Serves 4
250g bacon
1 onion, diced
3 garlic cloves, sliced
1 carrot, diced
1 stick celery, chopped 1⁄2 teaspoon coriander powder 1⁄2 teaspoon cumin powder 1⁄2 teaspoon smoked paprika Small pinch chilli powder 35g tomato paste
35ml balsamic vinegar 35ml maple syrup
1 litre vegetable stock
3 cans diced tomatoes
1 can cannellini beans
1 small bunch of cavolo nero, chopped
In a pan, fry the bacon on a medium heat until golden. Add the onion and garlic and continue to saute until translucent.
Add the carrot and celery and cook for a further two minutes, but don’t let the ingredients colour. Turn down the heat and add all the spices and lightly toast, add tomato paste, maple syrup and balsamic vinegar.
Cook ingredients for an additional three minutes before adding vegetable stock and tomatoes.
Lightly simmer soup until it has reduced to desired consistency, finish by adding the cannellini beans and cavolo nero.
Olive Restaurant, 170 Cuba St, Wellington. Tuesday to Saturday 8am to late, and Sunday to Monday 8am to 3pm.
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