Saturday, October 3, 2009
However, I fear what follows falls. It's already getting colder than I like, and I have to keep reminding myself that this will be my last winter here. We had our first freeze on Wednesday night, and since then all I want to eat is bowl after bowl of soups, stews, and chilis. I thought it was only natural to make a soup from the cabbage and potatoes out of my CSA share.
This might be my new favorite soup. It was delicious the first time, and got better and better over the next few days. It warmed me up and fills me up, which are my two most important soup characteristics. My sausage is fairly spicy, so it provided a lot of flavor for the soup. If you use a milder sausage (or no meat), you might want to season it a bit more. This will definitely be making an appearance for St. Patrick's Day, but I'm not sure that I can wait that long to have more. I'm seriously considering making it again this week.
Cabbage, potato, and sausage soup (adapted from Karina's Kitchen)
6 oz. spicy sausage, sliced thinly
3 leeks, sliced thinly
4 garlic cloves, minced
1 small head of cabbage, chopped
12 small red potatoes, cut into small chunks
2 carrots, peeled and chopped
5 cups chicken broth
salt and pepper to taste
Brown the sausage over medium heat in a large pot. Add the leeks and cook until they soften (about 3 min). Add the garlic and cabbage and continue to cook until the cabbage begins to get tender (about 7 min), stirring occasionally. Add the remaining ingredients, bring to a boil, reduce heat, and let simmer for 45 min (or until the potatoes and carrots are very tender). Serves 4.