CABBAGE, CAULIFLOWER AND POTATO CHOWDER >From "The 10 Things You Need to Eat at
"(William Morrow,) by Dave Lieberman and Anahad O'Conno St. Paul Pioneer Press The cauliflower gives this soup depth and body, while the mustard and the garnish of caramelized cabbage elevate the taste. Adapted from "The 10 Things You Need to Eat." Makes 10 servings. 5 tablespoons canola oil 1 large onion, finely chopped 2 large (about 1 pound total) russet potatoes, peeled, cut into 1/2-inch cubes and covered with water in medium bowl 3/4 head green cabbage, finely shredded (about 6 cups), with 2 cups reserved for garnish 1/2 head cauliflower, cored and coarsely chopped 1 quart low-sodium chicken or vegetable broth 1 quart water or more as needed 2 tablespoons whole-grain mustard Kosher salt Freshly ground black pepper To cook onions: Heat 3 tablespoons oil in large, heavy-bottomed pot over medium heat. Add onion. Stir to coat. Partially cover. Cook for 5 minutes or until softened. To add vegetables: Add half of potatoes, 4 cups cabbage, cauliflower, broth and as much water as needed to cover ingredients. Heat to a simmer. Reduce heat to low. Cover pot. Cook for 40 to 45 minutes or until cauliflower is falling-apart tender. Remove from heat. To puree soup: Using immersion (stick) blender, puree mixture to form smooth soup. (Note: If using blender, remove center knob of lid and place clean dish towel over opening to prevent steam from escaping. Return soup to pot.) To cook potatoes cubes: Place pot of soup over low heat. Drain remaining potato cubes. Add to soup. Cook, uncovered, for 20 to 30 minutes or until potato cubes are tender. To cook cabbage: Heat remaining 2 tablespoons oil in medium nonstick skillet over medium-high heat. Add remaining 2 cups cabbage. Cook for 5 minutes, using tongs to toss cabbage until wilted and nicely caramelized. Remove from heat. To finish soup: Add mustard to soup, stirring to incorporate. Season with salt and pepper to taste. Divide among individual bowls. Top each portion with equal amounts of wilted cabbage. Serve hot. Nutrition information: One serving provides 142 calories, 3 grams protein, 18 grams carbohydrates, 7 grams fat, 1 gram saturated fat, 0 cholesterol, 495 milligrams sodium, 3 grams dietary fiber, 4 grams sugar. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
