Right now, it is 59 degrees. The sun drifts lazily towards the horizon, highlighting the brilliantly colored leaves on the trees in my backyard. The slightest breeze is whispering through our weeping willow and the vine-like branches dance a slow waltz, back and forth.
This is soup weather.
It starts the first day you actually need a sweater or long pants. On Friday, it might have been 82 degrees but the thermometer did not pass 67 yesterday. That was how we knew. It was the first day I could reasonably justify donning my new grey wool coat and plaid scarf. It was the first day I could not get away with shorts.
It was the first day of soup weather.
Naturally, today was soup day.
Momma and I made potato cabbage soup and it was heavenly. It makes me anxious for the holidays.
Because it is soup weather and I think everyone should get to partake in this wonderful season, I’ve posted our recipe below. Unfortunately, it’s not very precise (Mom says my grandma just sort of made it up) but if you can get the hang of it, it is truly delicious. (Scroll to the very bottom to find a printable recipe)
You start with about 6-8 chopped potatoes. Make your pieces reasonably sized. It’s better to go too big than too small, in my opinion. Throw these in a pot and boil them until tender but not mushy.
While the potatoes boil, chop up about 3/4ths of a head of cabbage and toss it with one large, chopped onion. Lightly oil a non-stick pan and throw in the cabbage mixture. Sauté on medium heat. Slice up some Butterball turkey sausage and set aside.
Drain the potatoes but preserve 2 – 3 cups of the “potato juice” (that’s just the water you boiled the potatoes in) by putting it in a bowl. Put a few spoonfuls of the boiled potatoes into the potato juice and mash it all up until it forms a thin paste. Pour this over the cabbage mixture.
Now add the rest of the potatoes and the turkey sausage slices to the pan with the cabbage and onions. Stir it all up, but not too much or you’ll mash the potatoes. Pour a bit of milk into the pan. Fold in some S&P and a few generous pats of butter. Allow to cook for 5 – 10 more minutes on low.
Serve topped with shredded cheddar cheese.
You can thank me later. :]
And yes, that is my envious dog, Queenie. She is so jealous that we got to enjoy such a wonderful meal and she didn’t. I bet she’ll give us the silent treatment for the rest of the week.
Potato Cabbage Soup
– 3/4 of a head of cabbage (wash and discard the outer layer of leaves)
– 6 – 8 medium potatoes (washed, peeled, and chopped into reasonably sized pieces)
– Butterball® smoked turkey sausage, sliced.
– 1 large onion (peeled and chopped into reasonably sized pieces)
– some milk
– shredded cheddar cheese
- Place chopped potatoes in a large pot, fill with water, and boil. Do not let them get mushy because they will be cooked more later.
- While the potatoes are boiling, chop up your cabbage and toss it with your chopped onion. Put these in a lightly oiled non-stick pan and sauté them over medium. Do not let the onion brown, but make sure it is soft.
- Now drain your potatoes, but preserve 2 – 3 cups of your “potato juice” (the water in which you boiled the potatoes) in a bowl. Add a few spoonfuls of boiled potatoes to the potato juice and mash it up. It will become a slightly watery paste. Add this to the cabbage and onion mixture and stir.
- Now fold in the remainder of the potatoes and your slices of turkey sausage to the pan of cabbage. Do not overly stir or you will mash the potatoes.
- Add some salt and pepper (however much you like), a little milk (about ¼ to a half a cup), and 3 or 4 reasonable pats of butter to the soup. Continue to stir.
- Allow to cook for 5 – 10 more minutes on low.
- Serve in soup bowls and top with shredded cheese.
- Allow your taste buds to enjoy a sense of euphoria as you eat several servings.