Margot Henderson's Recipe for Potato, Cabbage and Chorizo Soup

Margot Henderson's Recipe for Potato, Cabbage and Chorizo Soup

Add tomato puree and cook for another 5 minutes. Stir in the cabbage and water and bring to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally. Add in potatoes, and simmer for another 15 minutes or until the potatoes are tender. Season the soup with salt and pepper. Serve with a hearty sprinkle of Parmesan cheese.

Stir in flour until well blended. Add cabbage and carrots along with the broth, salt, pepper, and potatoes. Bring to a boil, stirring frequently; reduce heat to low. Cover and cook until vegetables are tender, stirring frequently, about 20 minutes.

How to make potato, cabbage and chorizo soup?

Potato, Cabbage and Chorizo Soup. 1. Heat oil in a medium pot over medium heat. Add onions and garlic and sweat until softened but not colored, about 5 minutes. Add chorizo and bay leaves and cook gently until chorizo colors onions, about 5 minutes. Add potatoes and sauté until beginning to soften on the outside, about 5 minutes.

How to make potato soup with cabbage leaves?

In a large skillet, over medium heat melt butter with the oil. Add potatoes and cabbage leaves. Cover. Cook on medium heat for 20 minutes, stir occasionally. Add spices, stir to coat. If it's dry add more oil. Cook additional 10 mins, or until veggies are tender.

What kind of soup does Margot Henderson make?

This rustic, full-flavored cabbage, potato and chorizo soup, Ms. Henderson’s second Slow Food Fast contribution, might be considered something of an ur-recipe.

What kind of chorizo does Margot Henderson use?

Here, chorizo imparts its smoky, spicy intensity to the broth in no time, and the potatoes and cabbage drink it up as they simmer. The few ingredients called for beyond that are all pantry staples. If you must garnish, a sprinkle of parsley or a drizzle of oil is all Ms. Henderson will abide. “We aren’t garnish people,” she said.

Potato, Cabbage and Chorizo Soup

Instructions. In a large Dutch oven or stock pot, heat butter or oil to medium-high heat. Add onion and carrot and saute until just starting to soften, about 3–4 minutes. Stir in garlic. Add potatoes, cabbage and ham and stir to combine. Stir in thyme leaves, salt, black pepper and celery salt.

Instructions Checklist. Step 1. Combine the carrots, potatoes, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat; bring to a simmer and cook until the carrots are tender, about 20 minutes.

Add about 1/4 cup water. Cover and cook about 20 minutes, adding a little more water as needed. Add the potatoes; cover and cook until the cabbage and potatoes are very tender, about another 20 minutes. Serve hot, topping individual servings with a dollop of sour cream.

1 tsp. salt. 2 c. diced potatoes. 1 can (14 1/2 oz.) evaporated milk. Minced parsley. Cook onion slowly in butter until golden. Add cabbage to the onion with water, salt and potato. Cook until tender, 15 to 20 minutes. Add milk and reheat, but do not boil. Serve sprinkled with minced parsley.

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Warming Chorizo, Potato and Cabbage Soup Recipe

1 (13 oz.) can chicken broth. In large pan, heat 1/4 cup butter and saute cabbage and onion until wilted. Place 1/2 of the cabbage, onion, and potatoes in 3 quart casserole. Sprinkle with 1 cup shredded cheese. Put remaining cabbage, onions, and potatoes on top. Melt 2 tablespoons of butter. Add 1/4 cup flour. Cook 1 minute and add can of broth.

Chorizo, potato and cabbage stew (page 44) from Jamie Magazine, February 2013 (#36) Jamie Magazine, February 2013 (#36) by Margot Henderson Categories: Stews & one-pot meals; Main course; Dinner parties/entertaining

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As a child, the chef of St. Paul’s Heartland couldn’t get enough of this hearty dish of beans and greens. His recipe is sure to become a fall favorite for you, too.

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Cabbage and Potato Bake Recipe

Reserve 4 Tbsp drippings in pan. Add oil and sliced smoked sausages to the pan drippings. Cook over medium-high heat for 2–3minutes until the sausage slices are beginning to brown. Add chopped green onions, minced garlic, pepper flakes, seasoned salt and fennel seed. Cook for around 1–2 minutes just until fragrant. Top with potatoes and cabbage.

In a large skillet, cook the bacon over medium heat until nice and crispy, about 12 minutes. Transfer the bacon to a plate and keep the fat in the pan. Crumble the bacon when able to handle. Add in the potatoes, cabbage, garlic, salt, and pepper and cook, covered, until the potatoes are tender, about 10 minutes.

Sauté over medium-high heat for 5 to 7 minutes until the veggies start to get tender. (If needed to prevent sticking, add a splash of vegetable broth or water). Add the minced garlic and sauté for one minute. Add the water, vegetable broth, tomato sauce, and miso bring to a boil, then immediately lower to a simmer.

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Dish is a New Zealand food magazine full of inspiring and achievable recipes using fresh, seasonal produce. With beautiful photography and design, it also showcases artisan food producers, chefs, gourmet destinations and the latest products, techniques, t

Cabbage, chorizo and potato hash recipe / Riverford

Cook on medium heat, lifting with a rubber spatula once or twice, to allow uncooked portion to flow underneath. Cook just until egg mixture begins to set, about 6 minutes. Step 4. Place skillet in oven. Bake 5 to 7 minutes or until egg mixture is firm to the touch and top is golden brown. Step 5.

Put 2 dashes of Jack Rudy bitters in a 6-oz. glass and swirl to coat the bottom of the glass. In a shaker filled with ice, combine satsuma juice and rosemary-infused burnt sugar syrup. Shake until ingredients are mixed together and cold. Strain the satsuma mixture into the glass, top with Prosecco, and enjoy.

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Preheat the oven to 170°C. Grease and line two 22cm springform cake pans. Place the tea bags in a jug with 1/2 cup (125ml) boiling water and set aside to cool. Beat the butter and sugar with electric beaters for 5–6 minutes until thick and pale, then add the eggs, 1 at a time, beating well after each addition.

Potato and Cabbage Soup Recipe: How to Make It

Our traditional Thankgiving dinner usually consists of turkey, stuffing, mashed potates, gravy, corn, perogies, cabbage rolls, sweet and sour meatballs, homemade bread, assorted salads, apple crumble, pumpkin pie with whipped cream 2:47 PM

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Cabbage and Potato Soup Recipe

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Serves 1 ½ large potato per person, thinly sliced ¼ onion, sliced thinly 2 rashers bacon, chopped roughly Sprig of fresh rosemanry or sage or basil ¼ tsp sea salt + pepper Slash of olive oil 1 egg per person Small handful of parsley, chopped Heat oven to 200 C. Line a large oven tray with baking paper, twisting the corners to give it a lip.

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Cabbage, Sausage and Potato Soup

First up was cauliflower soup with a soft poached egg and chili garlic oil. The flavor was redolent of bacon and the garnish looked like a carnival with yellow from the egg yolk, red from the chili, pink from thinly sliced cauliflower and green from a sprig of cress. Every spoonful was a delight.

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Cabbage And Potato Soup « Clean & Delicious

Recipes include Fresh Coconut Yogurt, Japanese Beef Curry, Osso Buco, Smoky Lentils, Green Persian Rice with Tahdig, and Lemon Verbena Crème Brulee. Dinner in an Instant provides instructions when possible for making the same dish on both the pressure cooker and slow cooker settings, allowing home cooks flexibility.

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