I'm on an extend stay currently in Arizona. But with foodies, this doesn't mean our desire to create in the kitchen disappears. Grocery shopping and cooking in a new place can be so fun, especially if you're privileged enough to find an ethnic, or really good Farm Market. . .Cook Where You've Landed, a bit like Bloom Where You're Planted. Have fun with it. Today, I'm making this soup for someone who has a really bad virus, and that would be me!
2-3T single source EVOO
3-4 stalks of celery
1/2 lg. onion
1 lg. clove garlic
1/3 lg. red pepper
2-3 quarts of fresh cold water
1/3 lg. head of green cabbage
2-3T Better Than Bouillon, chicken
1/2c white rice
6-10oz roasted chicken meat
Drizzle the EVOO into a 4-5 quart heavy pan, heat the oil, then add the sliced or chopped carrots and celery, stir them around a bit, add seasonings now if you'd like. Cover and listen close for a couple minutes. This should bring out a bit of water out so they won't scorch. Next add the aromatics. chopped onion, red pepper and finely chopped garlic. Stir around the pan until the cooking water evaporates. Then add a little of the measured water as needed and again, cover and cook, once it simmers, over low heat for a few minutes.
Add about 2/3 of the remaining water, cubed cabbage and the BTB chicken stock base. Stir, simmer another 5 minutes, then add the rice, cook 15 minutes, stir in the chopped chicken meat, stir, remove from the heat, cover and let stand 10 minutes before serving.
Happy Creating! It's Always Soup Season . . . Lin
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