Potato Soup with Savory Cabbage and Prosciutto
This hearty soup made with winter vegetables from the farmer’s market banishes any notion of winter as a time of privation.
|Unsalted butter||4 Tbs|
|Onion||1 lg., chopped|
|Garlic||2 cloves, minced|
|Prosciutto Di Parma (opt)||2 oz, chopped|
|Fresh sage||1 tsp., minced|
|Baking potatoes||2#, cubed|
|Salt & pepper||To taste|
|Vegetable brotch||2 Cups|
|Savoy cabbage||3/4#, finely sliced|
Melt butter in a large pot over medium heat. Add onion, garlic, prosciutto, sage and rosemary. Sauté until onion is soft and sweet (about 10 minutes). Add potatoes, season with salt and pepper and stir in herbs. Sauté about 3 minutes, then add broth and 4 cups. Bring to a simmer, cover and adjust heat to maintain a gentle simmer. Cook until potatoes are tender, about 20 minutes.
Using a potato masher, mash potatoes until most of them breakdown and begin to thicken the soup; it’s nice to leave a few slightly rough pieces to give the soup some texture. Stir in cabbage and simmer gently until it is just tender, about 10 minutes.
Adjust seasonings to taste.