It takes a special kind of person to commit to eating an all-local diet. The ones you hear about are the ones who’ve made money off the project. Barbara Kingsolver wrote Animal, Vegetable, Miracle. Th...
- 1 large head of cabbage or 2 if small eads
- 1 large onion
- 1 tablespoon butter
- 4 to 6 cups of stock
- 1 to 2 carrots
- Salt and pepper to taste
- 1 teaspoon cumin
- 1 teaspoon marjoram
- 1 and 1/4 teaspoon celery seed
- 1/3 cup heavy cream
- Bread of choice
- 1 cup shredded Monterey Jack or Colby cheese
- Rinse cabbage, cut in half and then each half into 1½-inch-wide ribbons. Separate and place in salad spinner. Rinse with cold water and spin dry.
- Chop onion and cook slowly to soften in 1 tablespoon of butter in a large soup pot over medium heat. Dice carrots; add to stockpot with cabbage, stock, salt, pepper, cumin and marjoram. Bring to a boil and immediately reduce to a low simmer until cabbage is tender, 25 to 35 minutes.
- Pulse soup with immersion blender to consistency of preference. Should still be able to see large leaves of cabbage, but soup will thicken. You can blend in blender in batches and add back to soup pot if you don’t have an immersion blender.
- Reduce heat to low, add celery seeds and cream. Stir enough to blend cream.
- Serve or place in individual oven-safe bowls on a baking sheet. Place lightly toasted slices of bread on top of individual bowls, immersing partially into soup. Cover tops with shredded cheese and place on cookie sheet. Broil for a few minutes until cheese is bubbly and slightly brown speckled.
- Remaining soup can be refrigerated, but it does not freeze well.
Courtesy of Kristen and Olivia Vittitow