Dave made this crazy soup last night. I was a little dubious when he asked if I thought "creamy cabbage soup with bacon" would be a good thing....but who am I to stifle anyone's creativity? I was already planning to make liver and onions, and soup seemed as good a compliment to that as any.
He started with the bacon. This came from Willy Street - I liked the round shape - it would be really good for sandwiches, although we've managed to use most of it up in other things.
He poured the grease from the bacon over these root veggies (potatoes, gold beets, onions, and garlic) and some caraway seeds, ginger, and Cayenne. Roasting roots in bacon grease is really really good - I'm so glad I thought of it!
While the roots were roasting, he started some onions cooking in butter.....
....until they were nice and brown. Then came the fancy onion trick.....
He added a little bit of water to the hot (almost burning) onions. According to Dave, the water cools the onions down quickly so they don't burn, and gives them a nice carmely flavor.
He added the cabbage to the onions and steamed it until it was just lightly cooked, then added the bacon and pureed it in the food processor.
By then, the roots were cooked. He took the cabbage out of the processor and put the roots in along with some milk. That all got pureed and added back to the pot with the cabbage.
And here it is! I was really surprised at how good it was! The cabbage still had a nice almost crunchy texture, and the bacon and caraway combined to give a real hint of Reuben on rye. A good reminder that keeping an open mind in the kitchen is always a good idea!Creamy Reuben Soup
3-4 Slices Bacon
2 Golden Beets, cubed
3 Small Red Potatoes, cubed
2 Yellow Onions, chopped
Garlic, chopped
Caraway Seeds
Cayenne
Ginger
3 Cups chopped cabbage
3 Cups milk
Salt to taste
Preheat oven to 425 degrees. Fry bacon. Place the beets, potatoes, and 1 onion in a baking pan and pour bacon grease on them, tossing to coat. Add garlic, caraway, cayenne, and ginger (all to taste.) Roast in oven for about 45 minutes, until tender. Meanwhile, saute remaining onion in butter in a large pot until onions begin to brown. Turn heat up, and add a cup of cold water quickly, just as the onions are beginning to almost burn. Add cabbage and enough water to submerge the cabbage and cook for about 5 minutes, until cabbage is lightly cooked, but not rubbery. Process with bacon in a food processor or blender and pour back in the pot. When roots are done roasting, add them to the food processor along with milk and process until smooth. Pour in pot with the cabbage, and stir to combine. Cook on low for another 5 minutes or so, add salt to taste, and serve.
2 Golden Beets, cubed
3 Small Red Potatoes, cubed
2 Yellow Onions, chopped
Garlic, chopped
Caraway Seeds
Cayenne
Ginger
3 Cups chopped cabbage
3 Cups milk
Salt to taste
Preheat oven to 425 degrees. Fry bacon. Place the beets, potatoes, and 1 onion in a baking pan and pour bacon grease on them, tossing to coat. Add garlic, caraway, cayenne, and ginger (all to taste.) Roast in oven for about 45 minutes, until tender. Meanwhile, saute remaining onion in butter in a large pot until onions begin to brown. Turn heat up, and add a cup of cold water quickly, just as the onions are beginning to almost burn. Add cabbage and enough water to submerge the cabbage and cook for about 5 minutes, until cabbage is lightly cooked, but not rubbery. Process with bacon in a food processor or blender and pour back in the pot. When roots are done roasting, add them to the food processor along with milk and process until smooth. Pour in pot with the cabbage, and stir to combine. Cook on low for another 5 minutes or so, add salt to taste, and serve.
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Talk about an open mind! This blew me away! What a stellar idea, especially in these cold winter months :D
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