I had checked out a three foot stack of cooking books from the library and was frantically copying some recipes before turning them in when I came across this recipe. Honestly, I copied it because it looked too simple to be good and I wanted to know.
Turns out, its not only simple (four ingredients?) but cheap (seriously, one potato?) and really good! who knew?
The recipe was originally from
"Vegetable Soups From Deborah Madison's Kitchen"
but I changed two ingredients (leeks to celery root, and of course Vegeta allspice)
1 lb green cabbage (they say preferably Savoy. I didn't know there was more than one kind of cabbage)
2-3 tablespoons butta
1 med-large celery root
1 Yukon Gold (or whatever, i guess) potato
salt and Vegeta allspice to taste (about 1/2 - 1 T each?)
Bring a large pot of water to boil. Quarter the cabbage, cut out the hard center part, and cut it lengthwise into slivers. Im not really sure how to describe this, but it probably doesn't matter how you cut it. When the water is boiling submerge the cabbage into the water and boil for 1-2 minutes. Strain the cabbage.
Peel and cut your potato and celery root into 1/2 inch cubes (for 'how to peel a celery root' this site is great).
In your soup pot (it seems thick bottom is best, but I don't have one and it works perfectly fine) melt the butter and add cubed potato and celery root, stirring for a few minutes. Add salt and vegeta and stir (I think it would be good without the Vegeta, but try some other spices if you'd like as a substitute).
Add cabbage, stir, and pour in 5-7 cups water. Cover and simmer until the potatoes are cooked: about 20 minutes. Season to taste: meaning, add lots of salt. The flavors in this soup are really warm and natural, so salt definitely helps bring them out.
They suggest adding sour cream or yogurt, and minced parsley or dill. I liked it best plain.
Thank you, little cabbage and celery root, for comforting me on my stay-at-home-with-a-cold Friday night :)