POTATO CABBAGE SOUP FOR THE SOUP KITCHEN ENJOY DAN:

ULTIMATE POTATO CABBAGE SOUP FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

INGREDIENTS:

2 head of cabbage, finely sliced

7 stalks celery, diced

10 carrots, thinly sliced

4 onions, chopped

10 cloves of garlic, smashed

30 potatoes, cubed

22 cups vegetarian stock

4 tablespoon butter, divided

2 tablespoon olive oil

1 cup all-purpose flour

1 quart of half and half

1 tablespoon dried tarragon

1 teaspoon EACH coriander seeds, fennel seeds, and cumin seeds

A handful fresh cilantro, chopped

Sea salt and freshly ground black pepper to taste

DIRECTIONS:

1.   Combine the cabbage, celery, carrots, onions, garlic, and 2 tablespoons butter, and olive oil in stock-pot over medium-high.

2.   Sauté for 4-5 minutes.

3.   Add stock and potatoes, bring to a boil.

4.   Reduce heat cover and simmer for 1 hour.

5.   In a sauce-pan melt 2 tablespoon butter over medium-high heat.

6.   Whisk in the flour, cook stirring constantly for 1-2 minutes.

7.   Whisk in half-half, tarragon, seeds and cilantro.

8.   Bring cream mixture to a boil and cook stirring constantly, until thickened.

9.   Stir cream mixture into the stock-pot.

10.                Puree about 1/2-the soup and return to stock-pot.

11.                Adjust seasoning to taste.

ENJOY DAN:                                                     BON-APPETITE!!