It’s gotten chilly here and my eldest was feeling poorly. She was staying here earlier this week while some work was done at her apartment and asked if I’d make some vegetable soup one evening. I made a version of chicken soup with rice, skipping the chicken and adding some sliced zucchini because I have lots still coming from the garden. It hit the spot for her and she took the rest for lunch the next day.
After working on a large wood turning project yesterday, I showered to get the sawdust off and it was just chilly enough in the house to make me want more soup! I rooted around in the freezer and came up with a lone Italian sausage. I had half a cabbage left in the vegetable drawer and some potatoes in the pantry. I found this recipe by Jacques Pepin in Essential Pepin (Amazon link), a cookbook I need to spend more time with.
This was so simple and so good. I was surprised at how flavorful the broth was at the end since you start with just water. I cut the recipe in half roughly but you can freeze leftovers if you want to make a larger batch.
Pepin says to serve this with crusty French bread, which I think would be fantastic. But I also had a yen for some macaroni and cheese so that’s what I served mine with. I used up some bits of cheese I had, including blue cheese, cheddar cheese and jack cheese.1