Thursday, December 27, 2007

Thursday - We're back!

Gingered cabbage soup with pork and potatoes (recipe in the comments)
Warm beets with garlic

Hot tea
Christmas cupcakes
We had a lovely time "down South" in Missouri, visiting M's mom and T's grammie. We're back in Michigan now and have already picked up J's mom (L) to start the Christmas festivities here. Tonight is our Christmas Eve. M and I made this soup for our "just the two of us" Christmas in 2003, but have yet to resurrect it. We keep talking about how good it was, so it's unclear why it took four years to come back! It is a very simple, light soup, but somehow the ginger and lemon make it exceptionally festive. Adding colorful beets completes the Christmas look.

Prep Notes
Difficulty: Easy
Chopping: Onion, ginger, cabbage, potatoes, parsley
Time: 40 minutes
Make ahead: Yes. Both the soup and the beets save and re-warm well.

J: "Christmas magic."
M: "A break from the holiday grind."
L: "I care way more about [seconds of beets] than I do about cupcakes"

1 comment:

J said...

Gingered Cabbage Soup with Pork and Potatoes – Food and Wine
Serves 4

2 T butter
1 medium onion, chopped
1 T ginger, peeled and minced + one 2” piece ginger, peeled, cut in half lengthwise and smashed with the flat of a knife
3 cups cabbage, shredded
6 cups chicken broth
1 lb Yukon Gold (or similar) potatoes, peeled and cubed
½ t salt
1 lb pork tenderloin, unrolled and cut into 1 ½” strips
2 t lemon juice
¼ cup chopped fresh parsley

Melt the butter in a large soup pot over medium heat. Add the onion and cook just to soften, about 3 minutes. Stir in the minced ginger and cabbage. Cook for an additional minute, stirring to coat the vegetables with butter.

Add the broth, potatoes, smashed ginger, and salt. Bring to a boil. Reduce heat and simmer 10 minutes or until potatoes are tender.

Stir in the pork. Cook until just done – about 3 minutes. Stir in the lemon and parsley. Remove the two smashed pieces of ginger before serving.