Let's Dish With Linda Lou

Where You Taste The Love

Cabbage Soup

2016-01-07 16.51.02

Cabbage Soup has to be one of my very favorites when it comes to food for the soul. I believe, if you’re a fan of stuffed cabbage, you’ll love this soup.

I’m using Savoy cabbage (green cabbage is fine as well) and a 90% lean ground sirloin which makes for a healthier and better-tasting soup.

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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yields: 6 servings
Equipment: 6-quart stockpot, chef’s knife

Ingredients:
2 tablespoons of olive oil
2 1/2 pounds of lean ground sirloin
5 cups of Savoy cabbage, core removed and chopped (substitute green cabbage)
1 cup of onions, diced
1 cup of carrots, diced
2 bay leaves
2 cloves of garlic, minced
2 tablespoons of tomato paste
2 tablespoons of Kosher salt
1 tablespoon of freshly ground black pepper
1 teaspoon of red pepper flakes
1 cup of white rice, (Sucess rice Boil-in-a-Bag), remove from the bag
2 quarts of chicken stock, unsalted
2 cups of good tomato juice
Homemade Ciabatta Croutons for garnish
Parmigiano-Reggiano cheese, freshly grated for garnish

Directions:
Start by prepping all the vegetables going into the soup. This includes cabbage, carrots, garlic, and onions.

In a large stockpot over medium-high heat add olive and the ground sirloin. Using a wooden spoon begin breaking up the meat. Add Kosher salt, fresh ground black pepper, red pepper flakes, and tomato paste. Cook, stirring frequently, for 7 to 10 minutes or until meat is no longer pink.

Next, add the diced onions and minced garlic. Continue cooking, add the diced carrots, cook together for another 5 minutes. Throw in 2 bay leaves stir to combine.

Add the chicken stock. Using a wooden spoon, scrape up any bits that may be stuck to the bottom of the pot. Lower the heat to medium, slowly add the chopped Savoy cabbage. Using the wooden spoon to push the cabbage down into the liquid.

As the Savoy cabbage softens and wilts into the chicken stock, add the rice. Simmer (adjust the heat, to medium-low if needed, to a slow simmer) for 20 minutes stirring occasionally.

Finally, add the tomato juice, stir to combine. Turn the heat off, remove the bay leaves, and cover. Wait 10 minutes before serving. Garnish with Homemade Ciabatta Croutons and freshly grated Parmigiano-Reggiano cheese.

Homemade Ciabatta Croutons

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Zuppa Toscana Soup With Homemade Parmesan Croutons

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Have you ever went out to eat and had a dish that just stuck with you? I mean, one you couldn’t forget no matter how hard you tried. This is that dish for me. It’s a soup with spicy Italian sausage, potatoes, and creamy broth. Can I just tell you, I loved it and had to recreate it. I did change a couple of things to make it my own, and now Steve and I have it all the time. This is my Zuppa Toscana Soup With Homemade Parmesan Croutons.

I’m going to start by grabbing a few fresh herbs from my Hanging Herb Garden.

Oregano

Rosemary

Rosemary (2)

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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yields: 4 to 6 servings
Equipment: 1 (6-quart) Dutch oven, 1 (3-quart) saucepot, potato peeler, 2 medium-size bowls, 1 large bowl, 1 mesh sieve

Ingredients:
2 pounds of Italian sausage, 1 sweet 1 hot variety, casings removed
1 tablespoon of olive oil
3 large red potatoes, parboiled, peeled and diced (approx. 2-inch dice)
2 tablespoons of fresh oregano leaves, roughly chopped
1 tablespoon of fresh rosemary leaves, roughly chopped
1 1/2 cups of frozen corn, thawed (yellow or shoepeg variety)
1 (15-ounce) package of frozen cut leaf spinach, thawed, excess water removed
1 large white onion, diced
1 large red bell pepper, seeded and diced
3 clove of garlic, minced
6 cups of chicken broth, unsalted
1 cup of heavy cream

Directions:
Start by adding the potatoes into a pot, cover with cold water, and bring up to a boil. Boil the potatoes for 10 minutes then drain. After the potatoes have cooled down enough to handle, peel and dice the potatoes. Transfer to a bowl and set aside.

While the potatoes are parboiling, drain and squeeze the excess water from the spinach and place into a bowl. Next, dice the onion, seed and dice the bell pepper, and mince the garlic. Transfer to a plate and set aside. In another bowl add the thawed corn.

Next, over medium-high heat add a tablespoon of olive oil along with the spicy Italian sausage into a heavy bottom pot. Using the back of a wooden spoon break up the sausage. Continue cooking until the sausage is no longer any pink, about 10 minutes.

Adjust the heat to medium, add the diced onion, bell pepper, and garlic to the pot, stir to combine.  Chop the oregano and rosemary, set aside.

After the veggies have softened, about 5 minutes, add the fresh oregano and rosemary, stir to combine.

Add the unsalted chicken broth and thawed corn kernels. Bring the soup up to a boil then reduce the heat to medium, simmer for 30 minutes. At this point, I like to use a large spoon to skim off any fat that may have accumulated on top.

After 30 minutes add the diced potatoes, heavy cream, and spinach. Cook for an additional 10 minutes. Turn the heat off, soup’s ready.

I like to ladle a good helping of my Zuppa Toscana into a porcelain soup bowl and top with my Homemade Ciabatta Croutons.

Homemade Ciabatta Croutons

Updated-Tuscan Soup With Parmesan Croutons

Summer Time Flowers And My Hanging Herb Garden

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