Wednesday, March 17, 2010

Plain and Simple

From the book: The Best Soups of the World

Chilean Cabbage Soup

3 tbsp unsalted butter
1 small green cabbage or Savoy cabbage, about 1 lb; cored and shredded (I used Napa cabbage)
1 large boiling potato cute into shoestring fries (I just cut it into chunks)
1 leek (I used a regular onion)
5 cups of chicken broth (I used 8 cups)
2 tsp salt
1/2 tsp fresh ground black pepper (I did not use this)
1 cup coarsely crumbled or chopped Mexican queso fresco or Muenster Cheese (both non-existent here; I just used shredded Parmesan)

In a pot, melt the butter over medium-high heat, then cook the cabbage, potato and leek, stirring and tossing, until the cabbage has wilted, about 4 minutes. Add the chicken broth and season with salt and pepper. Reduce the heat to medium, cover and cook until thickened, about 30 minutes. Stir in the chees, cook until it is slightly melted, 2 to 3 minutes.

**I added about 1/2 tsp red pepper flakes

This was definitely easy and pretty good (it gets the smiley face seal of approval).

Still no news; maybe next week.

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