Ok so Monday I posted our menu for the week, then I immediately went home and jumped right off script. In my defense, I had planned to make this soup on Sunday but we decided chili rellanos from the Mexican market deli sounded better so the soup didn’t happen. Then, on Monday, the pit stop to get the planned-for pork chops didn’t happen so I reverted back to the soup. Here is where I found the recipe:
As is my habit, I modified the recipe to use what I have in the house. I started by chopping the potatoes and putting them in a bowl to soak. Then I sliced and browned applewood turkey sausage in my big ole pot with a little bit of olive oil. On one hand, this made the pot very difficult to clean. On the other hand, I didn’t lose any of the flavor I may have lost if I browned the sausage in another skillet. I chose flavor over cleaning ease and I don’t have any regrets.
While the sausage was browning, I chopped up carrots and shallots (which are really just tiny onions). I didn’t have celery so I skipped it. I put the sausage in a bowl temporarily and kind of stir-fried/browned the potatoes, carrots and onion in a teensy bit more olive oil with a couple cloves of garlic. I chopped the cabbage while the other veggies cooked up a little (I used purple cabbage because I had it on hand and it’s prettier). Then I added four cans of chicken broth (I’m careful to buy the kind without MSG), the cabbage and the sausage and brought the whole thing up to a boil. Then I kicked the stove down to low and went to watch an episode of Big Bang Theory.
30 minutes later, dinner was done. It was pretty darn good. I had enough for lunch the next day, a second bigger container in the fridge for whoever and a third bigger container in the freezer for a lazy day. I think the whole process took about 45-50 minutes, including my tv time.
I’ll do a separate post with menu planning progress just so the two posts don’t get lost in each other.