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Deep-Dish Soup
For the bechamel:
2 T flour
2 T butter
1 cup hot milk
Melt the butter in a saucepan and whisk in the flour until it forms a paste. Slowly stir in the hot milk, and continue stirring until the mixture thickens. Take off the heat and set aside.
For the pizza sauce:
1 T olive oil
4 cloves garlic, minced
1 medium onion, chopped
2 cup tomato puree
1 T minced fresh oregano
1 T minced fresh basil
A few dashes of fish sauce, to taste
Saute the garlic in the oil briefly over medium heat. Add the onion and saute until soft. Add the tomato puree, herbs, and fish sauce, and simmer on low while you prepare the soup base.
For the soup:
4 cup chicken broth
1 T olive oil for sauteeing
1/2 lb Italian sausage, formed into tiny meatballs
1/2 cup pepperoni, sliced
1 green bell pepper, diced
1/2 cup pitted Kalamata olives, sliced
1/2 cup sliced mushrooms
1 1/2 cup shredded mozzarella or scamorza cheese
1/2 cup grated Parmigiano-Reggiano, plus more for garnishing
Bring the broth to a brisk simmer in your soup pot. Meanwhile, saute the sausage, pepperoni, green pepper, olives, and mushrooms separately on high heat in the olive oil, until each becomes slightly charred. Add the pizza sauce to the broth, and then slowly whisk in the bechamel until the soup thickens and begins to coat the whisk. Add in the pizza toppings, followed by the cheeses, and stir until they melt and blend into the soup. Serve with crushed red pepper and grated Parmigiano-Reggiano on the side.
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