Karen's Soup
My sister-in-law introduced me to this wonderfully filling meal in a bowl. I have made some modifications to suit my new healthy eating plan but the soup is still Karen's creation. This has become one of my signature dishes and is something friends and family all ask about as soon as the days start to get cooler at the end of Autumn.
My sister-in-law introduced me to this wonderfully filling meal in a bowl. I have made some modifications to suit my new healthy eating plan but the soup is still Karen's creation. This has become one of my signature dishes and is something friends and family all ask about as soon as the days start to get cooler at the end of Autumn.
- Carbohydrate 57.8410333333333 g
- Cholesterol 127.625 mg
- Fat 30.3163 g
- Fiber 5.64249997456869 g
- Protein 35.0522333333333 g
- Saturated Fat 11.3177483333333 g
- Serving Size 1 1 Serving (810g)
- Sodium 1384.995 mg
- Sugar 52.1985333587646 g
- Trans Fat 4.43971333333333 g
- Calories 639 calories
Step-by-step
- Cook Strassburg, onion and garlic in skillet (infuse with small amount of beef stock if not using a non-stick skillet) until well browned. Set aside.
- Bring stock to boil, add carrots, celery and cabbage and reduce to simmer for 30 minutes.
- Add sausage/onion mix and simmer gently for further 30 minutes.
- Add pasta, simmer 20 minutes.
- VARIATIONS: You can leave out the Strassburg and substitite Vegetable stock to make this a vegetarian soup. If doing this add some coarsley chopped red, green and yellow capsicums when adding the other vegetables.
Starch Management
Pasta absorbs liquid continuously as a soup sits. Add the pasta strictly during the final 20 minutes of cooking if serving immediately. Cook the pasta separately and store it apart from the broth base when preparing batches intended to last up to four days in refrigeration. Separate storage prevents the noodles from dissolving into a mushy slurry.
Browning Mechanics
Render minced sausage and aromatics in a wide skillet until deep Maillard crusts form on the pan floor. Deglaze those browned fond bits with splashes of beef stock to incorporate complex savory compounds directly into the simmering pot. Non-stick surfaces prevent protein sticking, though cast iron builds superior flavor foundations.
Vegetable Structure
Dice celery and carrots uniformly to ensure even heat penetration during the 30-minute simmer phase. Coarsely chopped red cabbage requires precise boiling control to maintain structural integrity without becoming completely translucent. Adjust heat levels down to a gentle bubble immediately after adding stock to prevent root vegetables from breaking apart prematurely.
