Adapted from a recipe that came from the CSA farm we had a share in this past year - the original (from Fresh from the Farmers' Market by Janet Fletcher) called for prosciutto di Parma. I substituted bacon and love the results - the comforting depth of the potatoes and cabbage, the zippy fresh herbs. I made a huge pot in September with red cabbage and froze the delicate-pinky purple leftovers which we enjoyed now months later.
- 4 Tablespoons unsalted butter
- 1 large onion, chopped
- 2 large cloves garlic, minced
- 2 ounces bacon, chopped
- 1 Tablespoon fresh sage, minced
- 1 teaspoon fresh rosemary, minced
- 2 pounds potatoes, scrubbed, chopped in ½ inch cubes
- Salt and pepper
- 2 cups broth
- 4 cups water
Using a potato masher, mash potatoes until most of htem break down and begin to thicken soup. It's nice to leave a few slightly rough pieces to give the soup a more interesting texture.
- ¾ pounds green or red cabbage, finely sliced