Souper Sunday – Roasted cabbage soup, Take 2

Yes, it’s Monday, not Sunday.  Does it count that it’s a holiday weekend?  In any case, this isn’t a new recipe as it is the only soup recipe that I had posted prior to this, when I decided to do a weekly soup feature.  However, I made it a bit differently and used some leftover ingredients, and thought I would talk about that.

The original recipe for Roasted Cabbage Soup calls for caramelizing onions and leeks before adding them to the soup along with the roasted cabbage + other veggies.  I hadn’t thought to make this soup when I went to the grocery store and leeks are not something that I normally buy.  So instead of the 1 onion + 3 leeks in the original recipe, I just used 2 onions.  It turned out great.  Yes, the leeks are excellent, but onions are a lot cheaper and more likely to be already in your pantry.

The other thing that I did differently is that I used leftover roasted cabbage.  We had roasted cabbage (purple which is why the soup is an odd color) for dinner one night.  We didn’t eat the whole head that we had roasted, and about half of it was put in the refrigerator.  Perfect for adding to the soup!  So, this was a relatively quick and easy soup since the “roasting the cabbage” step was taken out of the equation.

ROASTED CABBAGE SOUP
(adapted from the book, Love Soup – which is awesome and I highly recommend)

2 onions, diced  medium
1/2 head of cabbage (depends on the size of the head)
2 carrots, diced medium-fine (about 1/2 inch squares)
2 stalks celery, diced medium-fine
1 russet potato, diced medium-fine
4 cups vegetable broth (box/canned)
1 cup water
1 cup milk
1 tsp. dried dill (fresh is better if you have it, about 2 Tb.)
salt/pepper

I served with fresh bread, sour cream, and some freshly grated Parmesan.

1. Having roasted cabbage for dinner one night and using the leftovers for this is perfect.  If you want to roast the cabbage specifically for this, just thinly slice the cabbage.  Toss on a baking sheet with about 1 Tb. of olive oil and salt/pepper.  Roast at 425 degrees for about 30-45 minutes.  Tossing occasionally, until it’s getting brown all over.  We used purple, but I’d recommend green cabbage as it looks more appetizing in the finished soup.

2. Heat your skillet on medium, melt 1 Tb. butter with 1 Tb. olive oil.  Add diced onions and a little bit of salt, and saute for about 4-5 minutes.  Turn heat down to medium-low and continue to cook for about 20-30 minutes until nicely caramelized.  Cut up all the other veggies while the onion is cooking.

3. Dice the carrots, celery and potato.  Add to the pot with the vegetable broth and water, and simmer covered for 20 minutes.  Add in the caramelized onion and roasted cabbage, and simmer covered for another 20 minutes.

4. Add the cup of milk, the dill, and salt and pepper to taste.  I used 1% as that is what we have in the refrigerator.  Whole would be great, but better to use what you have instead of buying special items, in my opinion.  Continue to cook on medium heat until heated through.  Serve with bread, sour cream, grated cheese, etc.

Next time I make it, I’m going to try blending a bit of it with my immersion blender.  I think it might give it a nice consistency.  I’ll report back!

 

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