Heather cooked up an amazing cabbage soup we heard about on KCRW yesterday. Jeana, you like?
Cabbage Soup
by Campanile chef Mark Peel
from Good Food Website
1 head of Savoy cabbage
Sautes bacon slices and 1/2 head of thinly sliced cabbage in olive oil.
Add 1 can of chicken broth (16 oz.) and enough water to make 2 quarts. (30-40 Fl. Oz.) Simmer for a while with a few sliced carrots and the heart of the celery with the leaves.
Simmer for 30 minutes and add salt and pepper.
The soup looks a bit like a minestrone.
2 comments:
it was yummy. so perfect for the weather. : )
i think i'm going to start my veggie garden too. you guys inspired me. i'm so excited!
yummy soup. hi mon!
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