08 December 2009

Cabbage, turnip, carrot soup

Winter veggies normally include root vegetables and lots of winter squash. This time we got a large, white cabbage - woohoo! I whipped up this soup last night to celebrate the snow showers that seems to be blanketting Chicago faster than I expected. It was a treat after a day of slipping and sliding.

Serves 4

1/2 head of cabbage, cut into thin strips and chopping those strips into 1/2 inch pieces
1/2 onion, chopped
3 garlic cloves, peeled
2 small turnips, peeled and cubed into 1/2 inch pieces
2 small carrots, peeled and cut into 1/2 inch pieces
1 small potato, peeled and cubed into 1/2 inch pieces
1 tsp of lemon juice
3 cups of chicken or vegetable stock
1/4 cup of cubed pancetta
1 tbsp of butter
Salt and pepper
  1. Add pancetta to a tsp of hot olive oil in a soup pot. Cook until the fat renders and pancetta pieces are browned and crisp.
  2. Add onions and garlic with salt. Cook until onions are translucent.
  3. Add rest of the vegetables and stir for a minute. Add stock, adjust for salt and add ground pepper. Bring to a simmer.
  4. Cover and cook over low heat until vegetables are tender.
  5. Add lemon juice and stir in butter.
  6. Serve hot.

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