{"id":12837,"date":"2013-11-15T17:19:15","date_gmt":"2013-11-16T00:19:15","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=12837"},"modified":"2013-12-31T17:19:41","modified_gmt":"2014-01-01T00:19:41","slug":"radicchio-soup","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=12837","title":{"rendered":"Radicchio Soup"},"content":{"rendered":"<div>\n<p>2 quarts chicken or vegetable stock<\/p>\n<\/div>\n<p>1 C. acini de pepi or other small pasta<\/p>\n<p>2 Vidalia or yellow onions, thinly sliced<\/p>\n<p>3 springs fresh thyme<\/p>\n<p>1 head radicchio, roughly chopped<\/p>\n<p>2 tsp. extra virgin olive oil<\/p>\n<p>salt and pepper, to taste<\/p>\n<p>&nbsp;<\/p>\n<p>Bring stock to a boil in large stock pot with thyme sprigs. When the stock comes to a boil, throw in the pasta and cook until al dente, about 5-7 minutes. Meanwhile, slowly saut\u00c3\u00a9 your onions in the olive oil until they are wilted and caramelized.\u00c2\u00a0 Fish out your thyme sprigs &#8211; the leaves will come right off the stem. Add onions to stock, season with salt and pepper to taste, and boil for an additional 5-10 minutes. Before serving, add radicchio and allow to heat through &#8211; about 2-3 minutes. I would not let this soup sit and percolate because the radicchio looks icky and gets strong. If you add it right before serving, it stays light-ish in color and still has good texture. Serve immediately. Optional: a little drizzle of nice extra virgin or truffle oil goes well with this, too.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>Yield:<\/p>\n<p>Calories:<\/p>\n<p>Fat:<\/p>\n<p>Fiber:<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>2 quarts chicken or vegetable stock 1 C. acini de pepi or other small pasta 2 Vidalia or yellow onions, thinly sliced 3 springs fresh thyme 1 head radicchio, roughly chopped 2 tsp. extra virgin olive oil salt and pepper, to taste &nbsp; Bring stock to a boil in large stock pot with thyme sprigs. When the stock comes to a boil, throw in the pasta and cook until al dente, about 5-7 minutes. Meanwhile, slowly saut\u00c3\u00a9 your onions in&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/pcgirl.net\/recipes\/?p=12837\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-12837","post","type-post","status-publish","format-standard","hentry","category-soups-stews"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/12837","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12837"}],"version-history":[{"count":1,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/12837\/revisions"}],"predecessor-version":[{"id":12838,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/12837\/revisions\/12838"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12837"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12837"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12837"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}