Radicchio Soup

The bitterness of the radicchio is offset by the sweetness of the aged balsamic vinegar for a simple yet elegant soup.

INGREDIENTS
3   tablespoons olive oil, divided
1   small white onion, chopped
2   ribs celery, diced small
3   cloves garlic, minced
4   cups chicken broth
1   small Yukon Gold potato,peeled and diced (1/2 cup)
3   teaspoons aged balsamic vinegar
     salt and black pepper to taste
1   head Royal Rose radicchio, chopped small

METHOD
In a large sauce pan, add 1 tablespoon olive oil and warm over medium heat. Add the onions and celery and simmer for 5 to 6 minutes until tender and translucent. Add the garlic and simmer for 1 minute before adding the broth and potato. Bring to a boil, reduce the heat to a simmer and cook for 8 to 10 minutes until the potatoes are tender. Working in batches if necessary, remove to a blender r food processor and puree.

Remove the puree to a clean sauce pan and add the balsamic vinegar and season to taste. Reduce the heat to low. Ina large skillet, add 2 tablespoons of olive oil and heat over medium high. Add the radicchio and simmer until it is very tender, about 7 to 8 minutes. Remove from the heat and stir into the potato soup.

Remove from the heat, divide into individual serving bowls and serve.  Pair the 4 large or 6 medium servings with TRE Merlot or Private Reserve Chardonnay.