Wednesday, February 2, 2011

Rustic Irish Cabbage Soup

Since most of the country is under siege by winds and snow, I am posting another soup recipe. Stay home and eat soup!


The lineup, except I left the garlic out of the pic as well as the pasta. I made this up as I went along so they were thrown in later.


Start out by adding olive oil to the bottom of a heavy pot.


Dice some carrots, celery, potatoes, celeriac, turnips, a large onion and slice a head of cabbage. You can use any kind of root vegetables you like.


Dice up 5-6 cloves of garlic.

Add the onions to the hot oil.


Then add the celery and celeriac.


Add the carrots and turnips.


Stir it all around.


Add about 1 tablespoon of cracked black pepper.


2 teaspoons of salt.


2 tablespoons of dried thyme.


Add the cabbage.


Then the potatoes.


Add enough chicken stock to cover the vegetables.


Add 3-4 bay leaves.


Add several tablespoons of chicken demi glace.


And a couple tablespoons of Maggi.


I also sprinkled in a bit of chicken bouillon for added flavor.


Add sliced smoked sausage. You can use a good kielbasa, a smoked bratwurst or Debreziner which is what I've used here.


Stir to combine.


Bring to a gentle simmer. Cover and lower the heat and simmer for about 45 minutes until the vegetables are tender.


While the soup simmers, boil some small shells for about 4 minutes. Add them to the soup where they will continue to cook.


This is what it looks like after 45 minutes.


Add some chopped fresh parsley.


A soothing soup for a miserable day.