ROASTED ONION, POTATO, AND CABBAGE SOUP

ROASTED ONION, POTATO, AND CABBAGE SOUP image

Number Of Ingredients 19

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1 pound red or Yukon Gold potatoes, peeled and cut into 3/4" dice (about 2½ cups)
1 pound yellow onions, peeled and chopped into 1/2" to 3/4" pieces (about 3 cups)
3 cloves garlic, peeled and smashed with the side of a knife
3 Tablespoons extra virgin olive oil
1/2 teaspoon salt
Several grinds of fresh black pepper
1 pound green cabbage, chopped into 1/2" to 3/4" dice (about 6 cups)
Another 1/2 teaspoon salt
4 to 5 cups organic chicken stock, preferably homemade
1/2 cup organic whole milk (optional)
1/2 cup finely grated Pecorino Romano or Parmesan cheese (optional)
Salt and fresh black pepper to taste
Garnish suggestions:
Freshly grated Pecorino Romano or Parmesan cheese
Thin slices of Monterey Jack cheese
Snipped fresh chives (so easy to grow) or chopped scallions
Some finely chopped cabbage for a little crunch
A dollop of sour cream, yogurt, or creme fraiche
A dash or two (or three!) of Sriracha hot chili sauce (I love this stuff)

Steps:

Heat the oven to 425°. Combine the potatoes, onions, and garlic in a large roasting pan. Add the olive oil, 1/2 teaspoon salt, and pepper and toss to coat the vegetables evenly. Roast, stirring occasionally, for 20 minutes. Add the cabbage and another 1/2 teaspoon salt to the roasting pan, toss to combine, and roast until the vegetables are tender, about 30 minutes. Remove the roasting pan from the oven and place it over two burners on the stove. Stir in 2 cups of the chicken stock and cook over low heat for a few minutes, scraping up any dark and crispy roasted bits that are stuck to the pan. Transfer the contents of the roasting pan to a 3 or 4 quart pot. Stir in 2 more cups of chicken stock, plus the milk and/or Pecorino Romano if using. Use an immersion blender or counter top blender to carefully purée the soup, adding up to 1 more cup of chicken stock if it's thicker than you like. Cook over low heat until hot and check the seasonings (salt brings out the flavors, and you may need more if your stock isn't very salty). Serve, garnished as desired.