Boston hotspot Beat Brasserie features seasonal cuisine with a Latin twist, prepared by executive chef Ignacio Lopez, a native of Mexico, and complemented by co-owner Bertil Jean-Chronberg’s selection of American wines on tap. Lopez keeps his cooking approach as simple as possible to highlight the natural flavors. His hearty, Mexican-style soup is loaded with autumn vegetables and a fiery kick, thanks to the jalapeño peppers.
Published: December 8, 2015
Ingredients
Directions
Preheat oven to 400˚F. Toss ½ pound squash with 2 tablespoons canola oil, salt and pepper. Roast in oven until golden brown.
Meanwhile, add remaining canola oil to a large pot over medium heat. Sauté remaining squash, carrots, turnips, celery, onion and garlic. Add adobo and oregano, and add salt and pepper to taste. Stir occasionally so vegetables don’t stick. Add stock, bay leaf and thyme sprigs. Add oven-roasted squash, followed by black beans and hominy. Simmer for 15 minutes. Add half of the lime juice.
Toss cabbage with extra-virgin olive oil, remaining lime juice, and salt and pepper, to taste.
Ladle soup into bowls and garnish with cabbage, radishes and jalapeños. Serves 8.
Pair It
Anne Amie 2014 Cuvée A Müller-Thurgau (Yamhill-Carlton)
“The wine should provide a welcome contrast and a fresh flavor combination. I recommend Anne Amie’s Cuvée A Müller-Thurgau from Oregon’s Willamette Valley. It’s crisp, fresh and dry, and it will bring refreshing notes to the soup.” —Bertil Jean-Chronberg, co-owner, Beat Brasserie
