Okay... first off, I have no idea why this stuff tastes so darn good. But dang....
I found this in Bon Appetite magazine and decided to give it a whirl. I started with prep work:
- Roughly 4 cups thinly sliced cabbage (Savoy!)
- 3 leeks, using white and pale green only, slice lengthwise then thinly sliced and soaked in water to remove trapped dirt.
- about 12 baby carrots, minced ruthlessly on the mandolin
- 4 chicken apple sausages split lengthwise and then thinly sliced
A little olive oil and we're off. Saute sausage for about 3-4 minutes. Add cabbage.
Saute another two minutes and remove from pan.
Prepare rosemary and flat leaf parsley. I minced these while the cabbage cooked.
A little more olive oil and add the carrots and the clean leeks.
Apparently I grew tired of taking pictures because there's only a final shot. Between now and then, I did the following:
- Add rosemary and parsley- stir
- Added cabbage and sausage back in-stir
- Added two tsp of tomato paste-stir
- Added the first carton of organic chicken broth
- Broke down and added two small handfuls of lentils
- Added one 15 oz can of great northern beans- well drained.
- Slowly added second carton of chicken broth.
- Simmered for 30 minutes.
And here's the final result:
Words fail me on how good this soup is. There are always variables however, I would not add celery, but you could add couscous or some other small pasta. Baby green beans would be good. I did think the leeks eliminated any need for onions or garlic.
This soup rated about a 8.5 out of 10. We liked it A LOT!
Thanks for reading!