This is a soup that isn't well known outside of Buffalo, NY. One of the bartenders I worked with at the Avenue was from Buffalo and brought it to my attention. It's odd, because my brother actually went to school there and I visited Buffalo a number of times. None the less when I asked her what type of soup I should make for the restaurant, she told me about this one.
I went online and looked at a couple of recipes and was interested. I was a little thrown off because the ingredients were a little different, but the end result of the soup was amazing. The balance of the sweet, spicy, salty, and tangy flavor balance was incredible. If you've never heard of this soup, I strongly suggest you try it out.
Ingredients
Onion, diced 1 es
Garlic, sliced 6 ea
Sausage, ground 1 lbs
Salt and Pepper To taste
Butter 1 stick
Flour 1 cup
Banana Peppers, chopped 12 oz
Anaheim Peppers, chopped 4 ea (sub any pepper)
Oregano, chopped 1 T
Basil, chopped 1 T
Thyme, chopped 1 T
Chicken Stock 1 qt
Water 1 qt
Maple Syrup 1 T
Parmesan, grated 8 oz
Cream Cheese, softened 8 oz
Orzo 1 box
Method of Procedure
Saute onions, and garlic until soft. Add sausage and continue to cook while breaking up sausage with a wooden spoon.
Add chopped peppers, maple syrup, and herbs and continue to cook.
Add stock and water and cook for 1 hour.
Melt butter in a separate sauce pan and add butter. Cook while stirring to create a light roux.
Take 1 qt of the soup broth (strain it into a separate measuring cup) and slowly add liquid to roux. Cook while stirring until slightly thickened.
Melt cream cheese and Parmesan into thickened liquid. Cook on low heat, while stirring occasionally, to ensure cheese is thoroughly incorporated.
Strain cheese sauce into soup mixture and stir. Cook for 2 more hours and season to taste with salt and pepper.
Bring a pot of salted water to boil. Cook orzo and shock when done.
To serve place orzo into a bowl and ladle soup on top.