After a hectic Christmas and New Year where I
think the whole of New York was at the W South Beach, the Gilligans are
in Disney for a few days of R&R. The thing is it is as cold as a
witch’s tit here, 24 degrees isn’t Florida weather at all-this most
certainly wasn’t in the brochure, but hey, what are you going to do? You
guys up there have it far worse than me; at least it isn’t snowing
(yet!)
Well to warm us all up, I found
this recipe at the hotel, the Chef was nice enough to give me the recipe
on the condition that I don’t tell anyone else. So I am passing it on
to hundreds of strangers sitting in bars all across New York City. So
I’m a liar.
Country Potato and Cabbage Soup
From the Walt Disney World Swan and Dolphin Resort
Ingredients:
3 Tablespoons Extra-Virgin Olive Oil
4 Ounces Thick-Cut Bacon (diced)
1 Large Onion (thinly sliced)
½ Cup Dry White Wine
6 Parsley Sprigs
6 Thyme Sprigs
1 Bay Leaf
1 Pound Small Red Potatoes (thinly sliced)
1 Large Leek (thinly sliced, rinsed well)
6 Cups Chicken Stock
1 Pound Green Cabbage (finely shredded, 4 cups)
2 Stalks Celery {chopped}
2 carrots {peeled and chopped}
Salt and Freshly Ground Pepper
2 Tablespoons Snipped Chives
Three 1/2 inch Thick Slices of Country Bread (cut into cubes)
2 Garlic Cloves (lightly smashed)
2 Tablespoons Minced Parsley
4 Ounces Thick-Cut Bacon (diced)
1 Large Onion (thinly sliced)
½ Cup Dry White Wine
6 Parsley Sprigs
6 Thyme Sprigs
1 Bay Leaf
1 Pound Small Red Potatoes (thinly sliced)
1 Large Leek (thinly sliced, rinsed well)
6 Cups Chicken Stock
1 Pound Green Cabbage (finely shredded, 4 cups)
2 Stalks Celery {chopped}
2 carrots {peeled and chopped}
Salt and Freshly Ground Pepper
2 Tablespoons Snipped Chives
Three 1/2 inch Thick Slices of Country Bread (cut into cubes)
2 Garlic Cloves (lightly smashed)
2 Tablespoons Minced Parsley
Method:
In a soup pot, heat 1 tablespoon of the oil. Add the bacon and cook over moderately high heat until crisp, 5 minutes. Add the onion. Celery, carrots and leek. Cook over low heat until softened, 10 minutes. Add the wine and simmer until nearly evaporated, 5 minutes.
Tie the parsley sprigs, thyme sprigs and bay leaf with strings. Add to the pot along with the potatoes and stock. Bring to a boil. Simmer until the potatoes are tender, 10 minutes. Add the cabbage. Season with salt and pepper and simmer until the cabbage is tender, 10 to 15 minutes longer. Discard the herb bundle. Stir in the chives.
Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of oil. Add the bread and garlic. Cook over moderate heat, stirring until the croutons are golden brown, 6 minutes. Discard the garlic. Season with salt and sprinkle with the parsley.
In a soup pot, heat 1 tablespoon of the oil. Add the bacon and cook over moderately high heat until crisp, 5 minutes. Add the onion. Celery, carrots and leek. Cook over low heat until softened, 10 minutes. Add the wine and simmer until nearly evaporated, 5 minutes.
Tie the parsley sprigs, thyme sprigs and bay leaf with strings. Add to the pot along with the potatoes and stock. Bring to a boil. Simmer until the potatoes are tender, 10 minutes. Add the cabbage. Season with salt and pepper and simmer until the cabbage is tender, 10 to 15 minutes longer. Discard the herb bundle. Stir in the chives.
Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of oil. Add the bread and garlic. Cook over moderate heat, stirring until the croutons are golden brown, 6 minutes. Discard the garlic. Season with salt and sprinkle with the parsley.
Presentation:
Ladle the soup into deep bowls. Sprinkle with the croutons and serve.
Ladle the soup into deep bowls. Sprinkle with the croutons and serve.
AND FINALLY …
What do Disney World & Viagra have in common?
They both make you wait an hour for a two-minute ride.
Chef Gilligan's country potato and cabbage soup
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