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potato-cabbage soup
(with thanks to Real Simple magazine; this is not the same recipe that they printed, but theirs was the inspiration.)
2 tbs olive oil
1 tbs butter (optional)
one head cabbage, shredded
1 large onion
3 red-skinned potaoes, cut in 1/4" slices
3 yukon gold potatoes, cut in 1/4" slices (or three more red-skinned potatoes)
8 cups vegetable broth
2 tsp salt, divided
white pepper to taste
sour cream
snipped chives
Optional: Boil water and one tsp salt in a medium pot. Add potatoes and simmer, covered, until potatoes are just soft (about five minutes).
Heat oil (and optional butter) in a large stock pot over low to medium heat. Chop onion and saute until slightly translucent; about five minutes. Add potato slices and chopped cabbage; cover. Cook for ten minutes or until cabbage is limp. Add broth; simmer for 15 minutes until everything is soft.
Puree until desired consistency -- the cabbage should be well-blended, but lumps of potato can add exciting texture (especially with the softness imparted by the optional potato-boiling step).
Salt and pepper to taste.
Serve hot or cold with a dollop of sour cream and a sprinkling of snipped chives.
Variation: Use only 4 cups vegetable broth, and simply mash (or puree very gently) before serving with injera (ethiopian flat bread).
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