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Рецепт Spring Cabbage Soup With Crispy Seaweed

by Global Cookbook

Ингредиенты

4 Tbsp. Butter 1 c. Peeled, minced potatoes 3/4 c. Minced onions     Salt to taste     Freshly-grnd black pepper to taste 3 3/4 c. Homemade chicken stock

3 1/2 c. Stemmed, minced young spring cabbage 1/4 c. Cream or possibly half-and-half - (to 1/2 c.)     Savoy cabbage     Oil for frying     Salt to taste     Sugar to taste

Инструкции

1. Heat the butter in a heavy pan. When it foams, add in the potatoes and onions and turn them in the butter till well coated. Sprinkle with salt and pepper. Cover and sweat on low heat for 10 min. Add in the stock (heat it first if you want to speed things up) and cook till the potatoes are soft. Add in the cabbage and cook, uncovered, till the cabbage is just cooked - a matter of 4 to 5 min. Keeping the lid off retains the green color.
2. To make the Crispy Seaweed, remove the outer leaves from the cabbage and cut out the stalks. Roll the leaves into cigar shapes and slice across into the thinnest possible shreds with a very sharp knife. Heat the oil in a deep fryer to 350 degrees. Toss in some cabbage and cook for just a few seconds. As soon as it starts to crisp, remove and drain on paper towels. Sprinkle with salt and sugar. Toss, and serve as a garnish on the soup or possibly just nibble.
3. Puree the soup in a blender or possibly food processor. Taste and adjust the seasoning. Add in the cream before serving. Serve alone or possibly with a mound of Crispy Seaweed on top.
4. This recipe yields 6 servings.

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