In my CSA last week, I was introduced to chilipin. It tastes somewhat like spinach and is a great addition to this soup if you can find some. We all voted this recipe a keeper.
3 pieces of bacon
1 T olive oil
3-4 leeks, chopped (remove & discard tough green ends)
1 onion, sliced
2 celery ribs, chopped
3-4 cloves garlic, chopped
1 bunch chilipin (optional)
2 jalapeno pepper, chopped
1 small cabbage, chopped
salt and pepper
1 1/2 lbs potatoes, sliced
10 C chicken broth/stock
2 C half and half (1 C cream & 1 C milk; if you're feeling decadent 2 C cream)
3 green onions, chopped
Cook bacon over medium low heat in a large Dutch oven. Remove bacon and set aside. Leave approximately 1 T of bacon grease in pot and add olive oil. Add leeks, onion, celery, and garlic and cook until onions are translucent and golden. Add chilipin, cabbage, and jalapeno and cook for about 1 minute. Season generously with salt and pepper. Add chicken broth and potatoes and bring to a boil. Turn heat down to simmer for at least an hour. Stir in dairy and chopped green onions. Sprinkle with reserved bacon.
Enjoy with some crusty bread.
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