Sausage, Potato and Cabbage Soup

From Jacques Pépin's Table: The Complete "Today's Gourmet"

Cookbook

Author(s): Jacques Pepin, Anthony Blake, Weight Watchers International, Sunset Books, Charles Osborne, Jay Brennan, Helen Fennell, Sarah Bennett, Elizabeth Gage, Penny Grist, Penny Hinkle, Helen Isaacs, Julia Johnson, Diana Sweeney, Albert Sherman, Robert Pellegrini

Page 51

Cuisine: French

Course: Soups and Stews

Ingredients:

8 oz sausage
1/2 # onions, peeled and sliced (1 1/2 c)
6 c water
6 scallions, cut into 1/2" pieces
1 # potatoes, peeled and cut into 1/2" slices
8 oz cabbage, cut into 1 1/2" pieces (4 cups)

Reviews

1 reviews, average rating 5.0 / 5

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kateq

10 years ago

★ ★ ★ ★ ★ 5/5

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Another less is more recipe from the master. I used a 6 ounce andouille sausage from D'Artagnan. I peeled off the casing and broke up the sausage meat. The 6 ounce amount (the recipe calls for 8 ounces of sausage) was more than adequate as the sausage was quite strongly spiced. This very simple soup was absolutely delicious--richly flavored, very satisfying and, as M.Pepin promised, the leftovers were even better the next day.

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