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Monday, October 31, 2011

My friend Deb and her wonderful Cabbage Soup

With a generous dollop of sour cream and freshly ground pepper!
Deborah Madison is the bomb, or rather, the bombess (?). Seriously, if you don't have Vegetable Soups from Deborah Madison's Kitchen, please buy it. We swear that just as we navigate towards deep reds at the liquor store, you'll no doubt find your fingers reaching for this cookbook whenever you're in the mood for a comforting bowl of soup or you need to use a bunch of a veggies up in one cooking adventure. Just take a look at the series of posts we put up last harvest season. Deborah Madison came up more than once then, and we're sure she'll come up more than once this year.

Tonight, we quickly whipped up a double batch of her Green Cabbage Soup with potatoes and sour cream. As always, we didn't quite have the right ingredients in the fridge, so we made our adaptations with what we found at home, plus garlic, of course. Here's our doubled version of  Deborah's (yes, at this point, I feel like we're on a first-name basis!) creation:

1 small green cabbage, preferably Savoy
4 Tbs. of butter
1 bunch of mustard greens, boiled before added to the mix (our addition)
3 large leeks
6 potatoes, with skins
sea salt and freshly ground pepper
1 head of garlic, minced (our addition)
sour cream or yogurt
tops of celeriac (though Deb uses parsley or dill)

1. Thinly slice the cabbage and mustard greens. Boil a pot of water, add the cabbage and greens, cook for a minute, and then drain.
2. Melt the butter in a soup pot (Debbie had 2-3 Tbs. for a single batch, but we wanted to cut out fat). Add the leek and potato, cook for a minute or two, and then add the cabbage and greens and salt. Pour 10 cups of water over the top.  Bring to a boil, then lower the heat and simmer, covered, for 20 minutes or until the potatoes are tender. Taste for salt and pepper.
3. Ladle the soup into bowls, then add a dollop of sour cream or yogurt, a sprinkling of your herb of choice, and a final grinding of ground pepper.

Get a nice beverage, and have a toast to Ms. Madison for her wonderful soups, and a toast to yourself for a job well done! Enjoy.

Per 1 Cup Servings: 103 calories; Total Fat, 3.5 g; Saturated Fat, 1.7 g; Cholesterol, 9 mg; Sodium, 258 mg; Carbohydrate, 17.6 g; Dietary Fiber, 2.5 g; Sugars, 1.6 g; Protein, 2.6 g

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