Award-winning Chef Alex Seidel talks to Gourmet Glee about why he donates his time and expertly created soup and appetizers to support Soup for the Soul.
By Fruition Chef Alex Seidel
1 Yellow Onion (medium dice)
2 Celery Ribs (medium dice)
3 Leeks (white only-medium dice)
1 Yukon Gold Potato (large dice)
1 Russet Potato (large dice)
½ cup Carnaroli Risotto
2qt. Chicken Stock or Vegetable Stock
½ cup Heavy Cream
1 Tbsp Olive Oil
Salt & Pepper
Sauté first three ingredients in olive oil over medium heat until translucent but not brown. Add risotto and slowly add half the liquid stock one cup at a time, constantly stirring the risotto. Add the potatoes and the remaining liquid stock and cook over low heat until the potatoes are cooked through. Finish with cream, salt and pepper to taste. Puree the ingredients until the soup is smooth with no lumps.