Sausage And Cabbage Soup With Sun-Dried Tomato Rouille Recipe
Ingredients
| Olive oil | 2 Tablespoon (Soup) | |
| 1/4 pound lean smoked ham, chopped into 1/4-inch pieces | ||
| 1/2 pound regular or low-fat kielbasa sausage, cut in half lengthwise and sliced 1/4-inch thick | ||
| Onions | 2 Medium, chopped (Soup) | |
| Garlic | 3 Clove (5gm), minced (Soup) | |
| 1 pound turnips, peeled and cut into 1/2-inch cubes | ||
| 1/2 head green cabbage, cut in half, cored and cut into 1-inch pieces (about 1 1/2 pounds) | ||
| Chicken broth | 6 Cup (16 tbs) (Soup) | |
| Dry sherry | 3/4 Cup (16 tbs) (Soup) | |
| Water | 1 Cup (16 tbs) (Soup) | |
| Spinach leaves | 4 Cup (16 tbs), cut into strips (Soup) | |
| Butter beans | 2 Can (10oz), drained, rinsed (Soup) | |
| Sun-dried Tomato Rouille | ||
| Tomatoes | 3/4 Cup (16 tbs), dried (Soup) | |
| Garlic | 3 Clove (5gm), peeled (Soup) | |
| 1/2 can (2 ounces) flat anchovy fillets (optional) | ||
| 1 plum tomato, seeded and quartered Scant | ||
| Cayenne | 1/2 Teaspoon (Soup) | |
| Olive oil | 1 Tablespoon (Soup) | |
Directions
To Make Soup: In an 8-quart Dutch oven or soup pot over medium-high heat, heat olive oil.
Saute ham and sausage until browned, about 8 minutes, stirring occasionally.
Add onions, garlic, turnips, and cabbage and saute, stirring occasionally, until soft, about 6 minutes.
Stir in chicken broth, sherry, and 1 cup water.
Bring to a boil, reduce heat, and simmer, partly covered, for 15 minutes.
Add spinach and beans and simmer 5 minutes, or until heated through.
To Make Rouille: While soup simmers, place sun-dried tomatoes in a 2-cup glass measure.
Cover with water and microwave, covered with plastic wrap, on high (100%) for 3 to 4 minutes, or until soft.
In food processor with metal blade, mince garlic.
Add anchovies if using, and process until minced.
Squeeze water from sun-dried tomatoes and add them, the fresh tomato, and cayenne to processor.
Process until minced.
Add oil and mix until pureed. (Rouille may be refrigerated for several days or frozen.) Serve at room temperature.
Saute ham and sausage until browned, about 8 minutes, stirring occasionally.
Add onions, garlic, turnips, and cabbage and saute, stirring occasionally, until soft, about 6 minutes.
Stir in chicken broth, sherry, and 1 cup water.
Bring to a boil, reduce heat, and simmer, partly covered, for 15 minutes.
Add spinach and beans and simmer 5 minutes, or until heated through.
To Make Rouille: While soup simmers, place sun-dried tomatoes in a 2-cup glass measure.
Cover with water and microwave, covered with plastic wrap, on high (100%) for 3 to 4 minutes, or until soft.
In food processor with metal blade, mince garlic.
Add anchovies if using, and process until minced.
Squeeze water from sun-dried tomatoes and add them, the fresh tomato, and cayenne to processor.
Process until minced.
Add oil and mix until pureed. (Rouille may be refrigerated for several days or frozen.) Serve at room temperature.
Chef
