![]() ![]() Heat 1/4 cup olive oil in a large pot or Dutch oven over medium heat. Cut the leaves into fine shreds or about 1/8-inch ribbons. I’ve used savoy cabbage both times it’s possible that with a regular green cabbage, it might need the full softening time.Ĭut out the cabbage core and finely chop it. I end up moving the recipe along sooner, and it’s not a problem. Keep adding salt and pepper until it tastes right.įinally, my cabbage tends to brown and seem fully cooked far sooner than the recipe suggests it will be (30 minutes). You could use rice instead of farro, but I do like the chewiness of the grain here.Īs always with recipes with short ingredient lists, and rather plain ingredients, seasoning is everything. While this soup could be vegetarian (using vegetable stock), or even vegan (skipping the parmesan), you could also go in the other direction, adding a ham hock or beef shank for a heartier soup. If you double it, you’ll need to add the cabbage a little at a time until it shrinks down, but it otherwise shouldn’t be a problem in a 5 to 6-quart pot. Twelve years ago: Really Smiple Homemade PizzaĢ.5 Years Ago: Peaches and Cream Bunny CakeĤ.5 Years Ago: Blue and Red Berry Ricotta GalettesĪ few notes: This is a good soup to double because while it makes 4 portions, you’ll see, it’s not a speck over one standard soup bowl per person. Ten years ago: Squash and Chickpea Moroccan StewĮleven years ago: Viennese Cucumber Salad Nine years ago: Southwestern Pulled Brisket Seven years ago: Carrot Soup with Miso and SesameĮight years ago: Chard and White Bean Stew ![]() Six years ago: Carrot Soup with Crisped Chickpeas I hope you agree.įour years ago: My Ultimate Chicken Noodle Soupįive years ago: Parmesan Broth with Kale and White Beans It’s the coziest, warmest, most filling thing, and the exact soup I needed to kick 2019 off with. In bowls, you finish it with a drizzle of olive oil, shaved parmesan, salt and pepper, with extra lemon on the side. But the cabbage is slowly cooked down with onion and garlic - think Marcella Hazan’s famous smothered cabbage, but even better - then expanded best stock you have ( homemade chicken is great here, but non-homemade or vegetable will work too) and then farro and then, at the end, you add a squeeze of lemon juice to the pot and it shakes the entire foundation of the soup into something bright and fascinating. It took these repeated, sometimes multiple times in a day, posts from random internet strangers reporting that they, too, had made the soup the night before, and it had exceeded all of their cabbage and also soup hopes and dreams for me to become convinced that I might find it wonderful too.Īnd they were right. I had that book for a year, and had never once paused on this page to consider whether I needed this soup in my life. You’re probably thinking that this soup is very brown and beige, not exactly a looker, amiright? But that’s exactly my point. That you don’t find cabbage “comforting.” That you have nightmares of having to eat stewed or braised cabbage growing up, and you’re an adult and you’re not going to do that anymore. You’re about to tell me that you don’t want to eat a cabbage soup. I told you that you needed to buy that book right then, especially if you also delighted in inventive but not overly complicated vegetable preparations (225 of them, even) and things you hadn’t thought of but would immediately tuck into your repertoire.īut because I checked on the group multiple times a day to respond to comments and questions on my cookbook recipes, I also read many posts about things the group were simultaneously cooking from the Six Seasons book and I need to tell you that probably 40% of these posts extolled the virtues of the book’s Comforting Cabbage and Farro Soup. We talked about it that month in regard to a crunchy asparagus salad that I mixed with chopped jammy eggs on toast, with a photo that still makes me smile. ![]() So while April was my book’s month, for 2018, that book was Six Seasons by Joshua McFadden. The club has monthly picks and a yearly Bonus Book, a cookbook participants cook through at their leisure. Last April, Food52’s Cookbook Club chose Smitten Kitchen Every Day as their book to cook through that month, but I promise, this isn’t the point at all. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |