Radicchio is a bright purple ball of crunch, bitterness and colour. From the chicory family, radicchio is revered in Italy as a welcome addition to salads, pasta, risotto and pizza.
Its season runs from May to November and complements and balances late autumn flavours well. The nutty and slightly bitter flavour of radicchio is perfect pairing with sweet butternut squash in this hearty and warming wintertime soup.
With seared radicchio and pumpkin seed oil (Adapted from Vegetable Soups From Deborah Madisons Kitchen by Deborah Madison)
2 to 3 pounds butternut squash
2 to 3 tablespoons olive oil, plus extra for squash
2 onions, finely chopped
10 sage leaves, chopped or teaspoon dried
3 thyme sprigs, leaves stripped and chopped, or teaspoon dried
cup chopped parsley
2 garlic cloves finely chopped
Sea salt, freshly ground pepper
2 quarts vegetable stock or water
2 tablespoons olive oil
1 head radicchio, cut into wedges 1 or 2 inches wide at the centre
1 teaspoon balsamic vinegar
pumpkin seed oil or extra virgin olive oil, a few drops per bowl
thin shavings of Parmigiano-Reggiano
Preheat the oven to 425F. Halve the squash and brush the surfaces with oil. Place cut side down on a baking sheet and bake until tender when pressed with a finger, about 30 minutes. Scoop out the seeds and compost. Scoop out the flesh, making sure to include any caramelized bits. Deglaze the pan with 1 cup water and reserve.
Heat the oil in a soup pot. Add the onions, sage, thyme, and parsley and cook over medium heat, stirring frequently, until the onions have begun to brown around the edges, about 15 minutes. Add the cooked squash, garlic, 1 teaspoons salt, stock and deglazing water. Bring to a boil, then lower the heat and simmer, partially covered, for 25 minutes. If the soup becomes too thick, add more water to thin it out. Taste for salt. Puree the soup to desired texture silky smooth or a bit more textured.
To finish, heat a cast-iron skillet over medium-high heat and add a tablespoon of oil. When hot, add the radicchio, pressing the wedges into the pan. Season them with salt and pepper and brush with the remaining oil. When the leaves have browned, after 4 to 5 minutes, turn the radicchio over and brown the second side. Remove from the heat and sprinkle with the vinegar. Chop the leaves into bite-sized pieces.
To serve, ladle the hot soup into soup plates, add the radicchio, and drizzle a few drops of pumpkin seed oil or fine olive oil into each bowl. Shave a little parmesan into each bowl, add cracked pepper, and serve.
Jenn Chic is a writer, photographer, baker, cook and the market manager for the Kitsilano and Kerrisdale Farmers Markets.
