Caramelized Cabbage Soup By Natalie Haughton Los Angeles Daily News St. Paul Pioneer Press
>From "Love Soup: 160 All-New Vegetarian Recipes From the Author of the >Vegetarian Epicure," by Anna Thomas. Makes 6 servings. 1 small green cabbage 2 tablespoons olive oil 1 teaspoon sea salt, plus more to taste 1 yellow onion 1 tablespoon unsalted butter 1 1/2 cups sliced leeks, white part 2 medium carrots 2 medium ribs celery 1 medium russet potato, scrubbed 4 cups canned vegetable broth diluted with 1 cup water 1 cup whole milk 2 to 3 tablespoons chopped fresh dill Freshly ground black pepper, if needed Garnish: Sour cream Shredded cheese Rye or pumpernickel croutons To caramelize cabbage: Preheat oven to 375 degrees. Cut cabbage in wedges. Remove core. Slice wedges thinly crosswise. Toss with 1 tablespoon olive oil and 1/2 teaspoon sea salt. Spread on baking sheet. Roast for 30 to 40 minutes until lovely, toasty brown all over and reduced to one-quarter its size. (Note: After first 10 minutes, check often, using spatula to turn it and move around.) To cook vegetables: Meanwhile, chop onion medium fine. Heat remaining 1 tablespoon oil with butter in nonstick pan. Add leeks, onion and sprinkle of salt. Cook, stirring infrequently, over low heat for 30 to 40 minutes until golden brown. To simmer vegetables: Meanwhile, clean and finely dice carrots, celery and potato (don't peel), trimming off any rough spots. Combine vegetables in soup pot with vegetable broth. Cover. Simmer for 20 minutes. -------------------------------------------------------------------------------- ish soup: Add roasted cabbage and caramelized leek and onion mixture to vegetables. Cover. Simmer for 20 minutes. Stir in milk and fresh dill. Taste and add salt and pepper if needed. Simmer just until heated through. To serve: Serve piping hot, topped with dollop of sour cream or sprinkle of shredded cheese or crunchy croutons made from rye or pumpernickel bread. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
