INGREDIENTS

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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