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.