Monday, 4 November 2013

Leek & Cabbage Soup



Bread and soup. Kind of reminds you of peasant food, right? Well, that may be. Whether or not it's a show-stopping dinner, there's no denying that it is a wholesome, rustic and delicious way to use up left over produce in your fridge. Not to mention it's nice to curl up with a bowl of homemade soup when it's cold outside. I had a bunch of cabbage and leeks left from the borscht I made last week. It just made sense to make another soup. Not only is it all of the great things that I already mentioned but it's simple and inexpensive. So I thought it deserved a mention on the blog.

All I did was sautée an onion, two carrots, 2 leeks, 1/2 green cabbage and 3 garlic cloves in a large pot until they had softened and intensified in flavour. I added some paprika, cayenne pepper, dried parsley and dried oregano. I had peeled and cubed three small, waxy potatoes and separately parboiled them for about five minutes to give them a head start. I topped up the vegetables with chicken stock then added the parboiled potatoes. I brought the soup up to a boil then turned the heat to low and let it simmer for about 45 minutes. Occasionally I had to skim off any froth or impurities and top up with a little water as required.

That's pretty it! With just about anything savoury I cook I season with a little salt and pepper throughout the cooking process. It's important to taste for seasoning and adjust if necessary before you serve (especially for soups, sauces and stews). 

Obviously this technique can be adapted into just about anything. I'm just happy that I can sleep well tonight knowing that I didn't let anything go to waste. 

Rest assured I'll be back with more interestig recipes and techniques you can try at home. Until then...

B  

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