A remedy for having consumed too much cheese, wine, turkey and such: a potato soup with chopped savoy cabbage, fenugreek and leeks. I made this with the last of the produce from Ojai. That's one of my favorite kitchen activities: to look in a seemingly empty refrigerator and figure out how to pull together the week's remains.
And the pie? It was undercooked, even though I more than doubled the cooking time - but it tasted good. The lesson? Always make something you've made before when cooking for others - a rule I forget now and then.
|This is savoy cabbage - it's like a giant brussels sprout|
Potato soup with savoy cabbage and fenugreek:
1 onion, chopped
3 cloves garlic, chopped
A few sprigs of fresh fenugreek (or oregano or thyme), chopped
4 or 5 medium russet potatoes, cubed
6 cups vegetable broth
1/2 small head savoy cabbage, chopped
Sauté onion until transluscent. Add garlic; cook 2 minutes. Add fenugreek; cook until fragrant (1 or 2 minutes). Add potatoes; stir to coat. Add broth, bring to a simmer; lower heat. Add chopped cabbage; stir and simmer for 1 minute to meld flavors. Season with salt and pepper. Top with cilantro or other fresh herbs.