September 25, 2011
Potatoes might be the most versatile starch, ever. Baked, fried, boiled, steamed, sauteed, powdered, flaked, mashed -- and of course, as a key ingredient in my favorite autumn and winter soups! This rich, hearty soup is souper allergy friendly and makes for a great starter or meal. Gluten free, dairy free and vegan (just substitute the bacon), this soup is delicious as-is but is also incredibly versatile. Dress it up with spinach, chard or collard greens instead of the Savoy cabbage; add some hot sauce for a nice kick; add a dash of smoked paprika -- the options are limitless!
Adapted from 1 Stock, 100 Soup, serves 6
2 Tbsp olive oil
1 cup lean bacon, chopped (omit or substitute for a vegan option!)
2 yellow onions, diced
4 garlic cloves, minced
7 cups vegetable or chicken stock
2 1/4 cups diced red or baking potaotes
3 cups Savoy cabbage, shredded
1 tsp Worcestershire sauce
1 tsp Dijon mustard
3 Tbsp flat leaf parsley, finely chopped
Garnish with a squeeze of lemon
In a large stock pot, heat the olive oil over medium-high heat. Add the chopped bacon and onions, cooking until the bacon is crisp and the onions are translucent. Add garlic and cook for one more minute, until fragrant.
Add the chicken or vegetable stock, potatoes, cabbage, Worcestershire sauce and mustard. Mix well and season with salt and pepper. Bring soup to a boil, then reduce heat and simmer for 30 minutes, or until potatoes are tender but not disintegrating.
Remove the pot from heat and allow it to cool for 5 minutes. Transfer 2 1/2 cups of the soup to a blender and pulse quickly to achiever a coarse puree. Pour blended portion back into the stock pot and return to heat. Cook, stirring often, for 5-10 minutes or until heated through.
Stir in parsley and ladle into serving bowls. Serve with a wedge of lemon and gluten free garlic croutons.