Dec 22, 2014

"Jesus Christ It's Cold Outside, Is That a Savoy Cabbage? How Hard Could Soup Be?" soup recipe

I made this for the first time a few days ago; it's delicious.  It lasted me for three days, and tasted as good on the third day as it did on the first.  It'd work well for a hearty starter or as the main attraction.

- 1 head of savoy cabbage
- 2 Idaho Potatoes
- 1 bunch of green onions
- 8 cloves of garlic
- Heaps of freshly ground black pepper (~2 tbs?)
- 1 1/2 tbs flakey sea salt (+/- a bit to taste)
- 2 tbs Olive Oil
- ~2L water*

In a large pot, add the water and olive oil.  Bring to a boil.  Add the salt. 

While the water is boiling, remove the two outer leaves from the cabbage, and chop cabbage and potatoes into chunks, no bigger than an inch thick.  De-paper the garlic cloves, and chop up just the white parts of the green onions.  Leave the green tops for garnish later.

Once the water is boiling, add the cabbage, potatoes, green onion whites, and garlic cloves to the pot.  Pepper heavily.

Lower to a hair above a simmer, cover and cook for about 20 minutes, or until the potatoes are mashable with a spoon on the side of a pot, checking in every 5-10 minutes.

Season to taste.  If it needs more salt, add it.  Note that using table salt will probably result in needing less of it than large flake sea salt.  Ditto for black pepper.

Chop and sprinkle on the green tops of the green onions.  Serve piping hot, with day-old french bread.

Serves 2 - 4

* I used a shallow pot called a rondeau to cook this in.  With the potatoes and cabbage, it about came up to the top of the pot.  That's how much water I put in.  I've since measured, it was about 2L of water.  I'm not sure if having everything that close together was a hindrance or a help to the soup, but it came out fucking delicious, so who cares.  A bigger pot's probably easier to stir.

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