During the winter months there is nothing more warming than comfort foods like home-made soup.
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Comforting Cabbage,Onion, and Farro Soup
This soup has a definite grandma vibe—warm, comforting, nourishing, and maybe just the tiniest bit old-fashioned, which is what you want on a cold or drizzly day.
• 1 pound cabbage, savoy or green
• Extra-virgin olive oil
• 1 medium onion, thinly sliced
• Kosher salt and freshly ground black pepper
• 3 garlic cloves, smashed and peeled
• 1 healthy sprig rosemary or thyme
• 1 tablespoon red wine vinegar or white wine vinegar
• ⅔ cup farro
• About 4 cups meat or poultry broth, homemade or low-sodium store-bought
• 1 tablespoon fresh lemon juice
• 1 cup freshly grated Parmigiano-Reggiano cheese
Cut out the cabbage core and finely chop it. Cut the leaves into fine shreds.
Heat ¼ cup olive oil in a large pot or Dutch oven over medium heat. Add the onion and cabbage core, a pinch of salt, and a few twists of pepper. Cook, stirring frequently, until the onion starts to soften and become fragrant—but not at all browned—about 10 minutes. Add the garlic and cook for another 5 minutes until the garlic is soft too.
Add the shredded cabbage leaves and rosemary. Cover the pot and let steam for a bit to soften the leaves, then toss the cabbage to help it wilt and soften more. Cook, covered, until the cabbage is very tender and sweet, at least 30 minutes.
When the cabbage is ready, stir in the vinegar. Taste and adjust with more salt or pepper.
Meanwhile, in another saucepan, heat a glug of olive oil over medium heat. Add the farro and cook, stirring constantly, until the
farro is lightly toasted and fragrant, 5 to 8 minutes.
Scrape the farro into the cabbage pot and add 4 cups broth. Adjust the heat to a lazy simmer and simmer until the farro is tender and all the flavors are married, 25 to 35 minutes.
When the cabbage is ready, stir lazy simmer and simmer until the farro is tender and all the flavors are married, 25 to 35 minutes.
Stir in the lemon juice. The soup should be very thick, but if it seems like it needs more liquid, add another ½ cup water or broth. Taste and adjust with more salt, pepper, or lemon juice. Serve the soup in shallow bowls, with a shower of Parmigiano and a drizzle of olive oil on top, with more cheese passed at the table.
Turkey Meatball Soup
Homemade mini turkey meatballs, two bags of spinach, about 6 carrots, a bay leaf, 1/2 a sweet onion,
carton of low-sodium chicken stock, the legs from a rotisserie chicken and added cous cous at the end. Will add another carton of stock as we reheat/needed.
Chicken Pot-Pie Soup
Lauren Goodman Hirsh
• 8 cups low salt chicken broth
• 1 rotisserie chicken, remove skin, debone and cut into small pieces or 4-6 cups cut up cooked chicken
• 2 boxes long grain and wild rice
• 1/2 c. chopped celery
• 1/2 c. chopped carrots
• 2 teaspoon salt
• 1 teaspoon ground black pepper
• 1 1/4 cup all-purpose flour
• 2 sticks butter
• 4 cups half and half (or milk)
1. In a large stockpot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in uncooked rice, reserving seasoning packets. Cover and remove from heat.
2. In a small bowl, combine salt, pepper and flour.
3. In a second large stockpot, over medium heat, melt butter. Add carrots and celery and cook until softened. Stir in the contents of
reserved seasoning packets.
4. Reduce heat to low and then stir in flour mixture a bit at a time to form a roux. Whisk in half and half, a little at a time, until fully incorporated and smooth. Cook, whisking very often (or continually) until thickened, 5 – 10 minutes.
Combine creamed mixture and chicken broth/rice mixture in one of the stockpots, whisking well to blend. (Use non-stick stock pot because the rice sticks) Simmer for approx. 1 hour, stirring often so the rice doesn’t stick. It gets very thick on the second day… thin with more broth.