Soup-er Sunday #5: YaYa’s Euro Bistro’s House Soup

Now that it’s finally autumn, it’s time to break out those hearty recipes you’ve been squirreling away since February. But, hey—since we’re givers, we’ll do you one better! Every Sunday through November, we’re bringing you one new, delightfully delicious soup recipe from some of our fave chefs in the metro. Souper—er, super, huh? We thought so too.

Up next? It’s YaYa’s Euro Bistro’s famous House Soup, which has become a go-to favorite at the restaurant. “Yia Yia means grandmother. The restaurant is named after co-founder Paul Khoury’s own grandmother, who as the wife of an ambassador traveled to many European countries gathering ideas for her own special recipes,” says Kala Linck, the director of marketing. (She had us at grandma’s special recipe.)

YaYa’s House Soup
Serves 4-6

House Soup base ingredients
1 teaspoon garlic, minced
1 cup yellow onion, medium diced
1 cup celery, medium diced
1 cup carrots, peeled, medium diced
1 cup tomato paste
1 28-ounce can diced tomatoes
2 tablespoons balsamic vinegar
2 tablespoons lemon juice
1 gallon chicken stock
2 tablespoons olive oil
Kosher salt to taste
Black pepper, freshly ground to taste

In a large stockpot, sweat the garlic, onions, celery, and carrots in the oil until the onions are translucent. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer for one hour until the vegetables are tender. Transfer the soup base to a container and cool. Finally, cover, label, date, and refrigerate the soup base until needed.

Soup ingredients:
2  1/2 cups mushrooms, quartered
1  1/2 cups yellow squash, medium diced
1  1/2 cups zucchini, medium diced
2 cups roasted chicken, shredded
2 tablespoons basil, chopped
2 tablespoons parsley, minced
2 ounces olive oil
2 cups cooked orzo

Heat the soup base in a large saucepan over medium heat to 160°F. In a large sauté pan over medium-high heat bring the oil to the shimmer point. Add the mushrooms, squash, and zucchini to the oil and sauté until tender and lightly browned. Add the cooked vegetables to the heated soup base, along with the remaining ingredients and bring back to 160°F. Transfer the soup to a bowl and enjoy!

No Comments Yet

Comments are closed