Purple Chicken Soup

So, this probably sounds a little weird...I know. I think it does too, but it is a wonderful way of getting red cabbage into the diet. Some red cabbages are more fragrant than others...so be warned, you may need to adjust the amount used. The Chicken/giblet gravy once cooled in the refrigerator congeals. It can be used like a chicken bouillon to flavor chicken stock based dishes. I use it in this recipe. It isn't necessary, but it does help hide the "mustard" hints from the red cabbage.
This will make a dinner for 6.

64 oz chicken stock
1/2 head red cabbage shredded (I use my food processor)
1 bulb fennel shredded (food processor)
1/2 bulb elephant garlic (put through a garlic press)
1 lb carrots peeled and sliced (food processor)
1 med-large onion sliced
2 Tbsp Butter
1/4 cup chicken/giblet gravy (this softens the flavor of the red cabbage, optional)
salt and pepper

melt 2 Tbsp butter in an 8 quart soup pot. Add in the chopped onions, fennel, and cabbage. Sautee until fragrant. Add in the carrots. Saute a little longer and then add the stock. Skim any scum that rises to the top. Press the clove of garlic into the pot. Add in the 1/4 cup giblet gravy and stir. Simmer for 20 minutes to blend flavor and enjoy. I added chicken left over from making stock.


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