It's Still Soup Season

April Fools!

We woke up to snow this morning. SNOW! April 6th, and we had about two inches covering everything in a blanket of white.

Waaah!

In other parts of the country, where trees and flowers have been in bloom for a month now, we are still stuck in what feels like perpetual winter.

Not that Jemma minds. She thinks snow is awesome!

My husband said that's because snow is a Yeti's natural habitat. True that!

So yes, it's still soup season here in Michigan. Last night, I crafted a really tasty recipe that I want to share. I had been searching Pinterest for a cabbage soup recipe, and found a German dish called Kohlsuppe, which is basically a German cabbage soup. Of course, I tweaked it and made it my own.

German Kohlsuppe

2 links Jenny O Turkey Smoked Sausage, cut into bite size pieces
2 T. olive oil
1-2 T. butter (I used Clarified Ghee)
1 onion, diced
3 cloves garlic, minced
1 small head of green cabbage, chopped
1 pkg baby carrots, cut in half
1 1/2-2 cups frozen Southern Style hash brown potatoes
3 14.5 oz. cans chicken broth
1-2 cups water
2 bay leaves
salt and pepper to taste
garlic powder to taste
fresh parsley to taste

In Dutch oven, saute sausage in olive oil until just browned. Remove from pan and set aside. Add butter (or ghee) to pan, and more olive oil if needed. Saute onion and garlic until tender, then add chopped cabbage. Allow cabbage to cook down, stirring often. When it is tender, add carrots, tossing occasionally. Cook for 2-3 minutes. Then add potatoes. Add chicken broth, water, seasonings. Return sausage to mixture and stir. Cook over low heat for about thirty minutes, or until vegetables are tender. Serve with a side of crusty bread and enjoy!

This recipe made about eight servings. Hooray for leftovers!

My husband, who is not normally a big fan of cabbage, really liked this soup, too!

Last weekend, when I was grocery shopping for Easter dinner, I found this in the fresh herbs/produce department of our local Meijer. This lightly dried parsley stays fresh in the fridge for a month. It is lightly dried, but rehydrates quickly when added to recipes. I've used it in pasta salads and soups, and it's really delicious! It's a great substitute for that time of year when you cannot go out into the garden and snip fresh herbs because everything is covered in snow. So in Michigan, that means nine months of the year, right?  ;)

Blessings on your Friday, cafe friends!