Spring cabbage soup with crispy seaweed

6 Servings

Ingredients

Quantity Ingredient
4 tablespoons Butter
1 cup Potatoes; peeled and chopped
¾ cup Chopped onions
Salt and freshly ground black pepper
3¾ cup Light homemade chicken stock
3½ cup Chopped young spring cabbage leaves; (stems removed)
¼ cup Cream; or half-and-half, up to 1/2
Crispy Seaweed
Savoy cabbage
Oil for frying
Salt
Sugar

Directions

The idea of cabbage soup may not thrill you, but just try this one. Use the freshest, greenest cabbage and take great care not to overcook it. Cook and eat, don't reheat! The Crispy Seaweed can be used as a garnish or served separately, as an appetizer.

Melt the butter in a heavy pan. When it foams, add the potatoes and onions and turn them in the butter until well coated. Sprinkle with salt and pepper. Cover and sweat on low heat for 10 minutes. Add the stock (heat it first if you want to speed things up) and cook until the potatoes are soft.

Add the cabbage and cook, uncovered, until the cabbage is just cooked - a matter of 4 to 5 minutes. Keeping the lid off retains the green color.

To make the Crispy Seaweed, remove the outer leaves from the cabbage and cut out the stalks. Roll the leaves into cigar shapes and slice across into the thinnest possible shreds with a very sharp knife. Heat the oil in a deep-fryer to 350 degrees F . Toss in some cabbage and cook for just a few seconds. As soon as it starts to crisp, remove and drain on paper towels.

Sprinkle with salt and sugar. Toss, and serve as a garnish on the soup or just nibble; it's quite addictive - worse than peanuts or popcorn! Pur‚e the soup in a blender or food processor. Taste and adjust the seasoning. Add the cream before serving. Serve alone or with a mound of Crispy Seaweed on top.

MC formatted & Busted by Barb at Possum Kingdom on 3/17/98 NOTES : Airdate: 3/17/98: St. Patrick's Day Specialties, classic Irish dishes

Recipe by: Darina Allen's Ballymaloe Seasons Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Mar 17, 1998

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