Cabbage Potato Mid Summer Soup

This soup is what you want in July when it’s been 90ºf for 8 days out of the last 3 weeks, has rained a total of 1/10th of an inch, and suddenly becomes a cool, breezy night. The garnishes are very important! The yogurt adds a lush creamy texture along with acidity if you decide to mix it up.

Chicken Stock

Water,
Lots of Chicken backs/bones
Lots of Beef bones
2 TSage
2-4 cloves Smashed Garlic
3 T Dried onions
Salt
2 Tbs Corriander

Let simmer away for 2 hours at least.

Soup

Half of a savoy cabbage
Red potatoes, washed, not peeled, cut into ¼” pieces
1-2 cups of basil leaves, chopped in half (preferably half thai, half sweet), or 1 cup rough chopped dill greens

Garnish

Greek yogurt
Red pepper flakes
Black Pepper
Grated Parmesan Cheese
Fresh basil or dill, whichever you used

Add potatoes to broth first. Cook for 15 minutes. Add cabbage. When cabbage is fork tender, add all the basil leaves, and add any chicken meat from the cooked bones, or more chicken in general, let it all come together and simmer for five more minutes.

Top with garnishes listed above, and enjoy!