Recipe: Red Cabbage Soup with Crispy Guanciale, Parmigiano-Reggiano, and Grapes

Recipe for Red Cabbage Soup with Crispy Guanciale, Parmigiano-Reggiano, and Grapes, adpated by the James Beard Foundation

 

"In this dish we have a surprising group of fall friends," says Kim Brookmire, whose fiancé and fellow chef, Lorenzo Polegri, found the inspiration for this comforting soup in a family recipe. "The purple and thick red cabbage, the pungent, chlorophyll-rich extra virgin olive oil, and the last grapes of the season, probably a little shrunken and sleepy. It’s a good soup to prepare on a lazy morning, one of those frosty autumn mornings." We'll wager that it's just as delicious for dinner.

 

Get the recipe here.

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