Pino Posteraro
Author, Cioppino's--A Lifetime of Excellence in the Kitchen

Cioppino’s Mediterranean Grill
1133 Hamilton Street
Vancouver
604-688-7466
www.cioppinosyaletown.com

Ingredients:
35 ml extra-virgin olive oil
150 grams chopped mixed onions, celery and leeks
250 grams fresh porcini mushrooms, cleaned and sliced
2 russet potatoes, cubed
80 grams chestnuts, shells removed
1.25 litres mushroom or vegetable stock, boiling
4 ml clarified butter, melted
extra-virgin olive oil for drizzling
tapenade
white bread cubes

Directions:
1. Heat olive oil in a saucepan on high heat. Add onions, celery and leeks and cook for 10 minutes, until vegetables are wilted and slightly glazed.
2. Add mushrooms, potatoes and chestnuts and cook for 15 minutes. Add mushroom (or vegetable) stock and simmer for about 35 minutes.
3. Allow the soup to cool slightly, then transfer to a blender or food processor and puree until smooth. Strain through a chinois. Add more salt or pepper, if necessary.
4. Preheat the oven to 260C. In a small bowl, toss bread cubes with tapenade. Transfer to a baking sheet and bake for 8 minutes or until crispy.
5. To serve: ladle hot soup into individual bowls. Garnish with croutons and drizzle liberally with olive oil.