When I first made this soup last August for a visit by one of our nephews, who is vegan, I thought it a really nice soup.
Even if it was vegan. Sorry, but I follow the word of our Lady Julia Child who said: “If you’re afraid of butter, use cream.”
Now, this August, I am thinking about a delicious, easy to transport dinner to serve non-vegan friends when we go North to a cabin next month; and I am thinkin’ that this will do quite nicely.
INGREDIENTS
Soup:
•2 tbsp butter
•2 cups onion, chopped
•2 cups shredded cabbage (coleslaw mix)
•8 cloves garlic, crushed
•2 tsp dill seed
•1 tbsp Sherry Peppers Sauce*
•1 tsp Seasoned Salt
•1 tsp black pepper
•1 tsp Aleppo pepper
•4 cups veggie or chicken stock
•1 cup water
•3 potatoes, diced – about 8 cups
•1/2 tsp Italian seasoning
•1 bay leaf
•1 tbsp sherry
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Melt the butter in a large pot over medium heat, then add the onion and cabbage and cook, stirring often, for about ten minutes, until both are tender.
Add the garlic, dill seed, Seasoned Salt, and black and Aleppo pepper and stir until aromatic, about one minute more.
Add the stock and water, the potatoes, Italian seasoning, and bay leaf and bring to a boil before reducing the heat and simmering until the potatoes are tender, about 20 to 30 minutes.
Stir in the sherry.
Serve with crusty bread on the side and some sliced scallions and toasted croutons on top of the soup.
Note: last year, I made vegan French bread, but this year, I am thinking roasted garlic naan with soft Irish butter – lots of it – will be just the thing.
Seems like a nice, cabin friendly soup, no?