cabbage soup
Jan. 28th, 2021 09:30 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
adrian_turtle posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
cookbook_challengeIt's soup weather here, and I had most of the ingredients of the "Cozy Cabbage and Farro Soup" that caught my eye on Smitten Kitchen a few years ago. I used barley instead of farro.
https://smittenkitchen.com/2019/01/cozy-cabbage-and-farro-soup/
I had less than half of what might have once been a 6 pound cabbage. (I never weigh produce anymore. It just turns up, mostly on request.) I contemplated it, and decided I ought to make a double batch of soup. Getting the big stock pot out of the cupboard, rinsing and drying it, and putting it on the stove, was pretty hard on my hand.
Rather than giving up at that point, I replaced most of the "thinly sliced onion" with frozen chopped onion and cut most of the cabbage much more coarsely than suggested. I had already planned to use granulated roasted garlic. I had been uncertain about whether to toast the barley before adding it, but my inability to lift the jar with my right hand made me decide not to. (It was fine. Barley is not a fussy grain.)
6 cups prepared chicken bouillon, 4 cups hot water, half a teaspoon dried thyme, and about a teaspoon of what Penzeys calls "Florida Seasoned Pepper." (It's like a salt-free version of lemon pepper, with orange peel and coarse black pepper.) I started using regular lemon pepper, then realized the bouillon was salty as well, so I changed to the salt-free stuff to avoid over-salting.
I cooked down the vegetables by themselves for 15-20 minutes, then added the barley and broth for another 20 minutes. I'm sure it would have been faster with the cabbage cut smaller. I finished it off with a spoonful of lemon juice at table.
It was AMAZING. I love this soup. Sauteed cabbage sometimes has a bitter edge to it, but the lemon smooths that out beautifully while keeping it lively. The little chewy bits of barley were great. I deliberately reduced the barley quite a bit, because I was planning to have the soup with toasted bagel, but if I make it again I will probably use more.
ETA: I say "if" because I can't really manage chopping the cabbage and lifting the pot. I might try to scale it down to fit in my little pot and/or use coleslaw mix when I can get that after the pandemic.
https://smittenkitchen.com/2019/01/cozy-cabbage-and-farro-soup/
I had less than half of what might have once been a 6 pound cabbage. (I never weigh produce anymore. It just turns up, mostly on request.) I contemplated it, and decided I ought to make a double batch of soup. Getting the big stock pot out of the cupboard, rinsing and drying it, and putting it on the stove, was pretty hard on my hand.
Rather than giving up at that point, I replaced most of the "thinly sliced onion" with frozen chopped onion and cut most of the cabbage much more coarsely than suggested. I had already planned to use granulated roasted garlic. I had been uncertain about whether to toast the barley before adding it, but my inability to lift the jar with my right hand made me decide not to. (It was fine. Barley is not a fussy grain.)
6 cups prepared chicken bouillon, 4 cups hot water, half a teaspoon dried thyme, and about a teaspoon of what Penzeys calls "Florida Seasoned Pepper." (It's like a salt-free version of lemon pepper, with orange peel and coarse black pepper.) I started using regular lemon pepper, then realized the bouillon was salty as well, so I changed to the salt-free stuff to avoid over-salting.
I cooked down the vegetables by themselves for 15-20 minutes, then added the barley and broth for another 20 minutes. I'm sure it would have been faster with the cabbage cut smaller. I finished it off with a spoonful of lemon juice at table.
It was AMAZING. I love this soup. Sauteed cabbage sometimes has a bitter edge to it, but the lemon smooths that out beautifully while keeping it lively. The little chewy bits of barley were great. I deliberately reduced the barley quite a bit, because I was planning to have the soup with toasted bagel, but if I make it again I will probably use more.
ETA: I say "if" because I can't really manage chopping the cabbage and lifting the pot. I might try to scale it down to fit in my little pot and/or use coleslaw mix when I can get that after the pandemic.
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Date: 2021-01-29 01:19 pm (UTC)