Sausege Potato and Cabbage Soup
Ingredients:
| 10 lb. |
Onions, sliced |
| 20 lb. |
Sausage meat, coarsely ground |
| 20 lb. |
Russet potatoes, peeled, ½ inch dice |
| 11 gal. |
Chicken stock |
| 8 heads |
Savoy cabbage, cut into 1 inch pieces |
| 5 bnch. |
Scallions, cut into 1 inch pieces |
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Cornstarch slurry if needed |
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Salt and pepper to taste |
Method:
- Divide the sausage meat between 3 rondeau, cook until brown.
- Remove the sausage and place in a colander to drain.
- Add the onions to the rondeau, cook until soft, and remove.
- Add enough stock to the rondeau to loosen up the fond.
- Transfer the onions, sausage and all of the stock to a steam kettle along with the potatoes. Bring to the boil.
- Simmer until the potatoes are tender then add the cabbage and cook for another 15 minutes.
- Check the consistency and seasoning. Add the scallions to the individual Bain Marie.
Source: Chef Keith Hammerich, CCSF
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