| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | March 1995 | 1 | servings | |
INGREDIENTS
| 1 1/2 | tb | Vegetable oil |
| 1 | Onion with skin; halved | |
| 3 | lb | Boneless smoked pork such as ham or pork |
| ; butt | ||
| 5 | qt | Cold water |
| 1 | Bay leaf | |
| 1/2 | ts | Whole black peppercorns |
| 1 | Fresh thyme sprig or 1/2 teaspoon dried | |
| ; thyme | ||
| 3 | Fresh parsley sprigs plus 1/2 cup finely | |
| ; chopped leaves | ||
| 6 | Fresh pork sausage links; (not breakfast | |
| ; links) | ||
| 3 | Celery ribs; cut crosswise into | |
| ; 3 sections and each | ||
| ; section cut | ||
| ; lengthwise into 3 | ||
| ; sticks | ||
| 6 | Savoy cabbage leaves; halved along center | |
| ; rib, discarding rib | ||
| 4 | Leeks; white and pale | |
| ; green parts cut | ||
| ; crosswise 1/4 inch | ||
| ; thick, washed well, | ||
| ; and drained | ||
| 6 | White turnips; trimmed and cut | |
| ; into 1/2-inch | ||
| ; wedges | ||
| 6 | Carrots; halved and cut | |
| ; lengthwise into | ||
| ; 1/2-inch-wide | ||
| ; sticks |
INSTRUCTIONS
In a heavy skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and brown onion, cut sides down. In a 7- to 8-quart heavy kettle combine onion, smoked pork, water, bay leaf, peppercorns, thyme, and parsley sprigs and simmer, covered, 1 hour. Prick each sausage in several places to prevent skins from bursting when browning. In skillet heat remaining 1/2 tablespoon oil over moderately high heat until hot but not smoking and brown sausages. Transfer sausages to paper towels to drain. Stir celery into soup and put cabbage leaves on top. Simmer soup, covered, 15 minutes. Lifting cabbage leaves, stir sausages, leeks, turnips, and carrots into soup and simmer, covered, until carrots are tender, about 10 minutes. Soup may be prepared up to this point 1 day ahead. Cool soup, uncovered, and chill, covered. Reheat soup before proceeding with recipe. Transfer smoked pork to a cutting board and slice. Arrange cabbage leaves in bottoms of 6 large soup bowls and stir chopped parsley and salt and pepper to taste into soup. Arrange vegetables, smoked pork, and sausages in bowls and ladle desired amount of broth over mixture. Serves 6. Gourmet March 1995 Converted by MC_Buster. Per serving: 611 Calories (kcal); 23g Total Fat; (31% calories from fat); 11g Protein; 101g Carbohydrate; 0mg Cholesterol; 470mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 19 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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