Cabbage soup, ladies and gentlemen, can be prepared in a number of ways. You can do it clear, or creamy. With or sans mushrooms. Vegetarian or non. Just a beautifully bland vegetable that lends itself to the soup bowl easily without a sliver of protest. All you need is a good knife, seasoning and some liquid. Anything else is entirely optional. Nature is truly a brilliant artist. How on earth did she manage to create every single thing that goes into a well stocked kitchen? How did she realise that we would need pepper and salt, because cabbage soup simply cannot do without either? I mean how?! How did she know that the French will convert us all to their exclusive religion? (Here I shall interject: anyone who disagrees with the brilliance of French cuisine is a heretic). Lead me unto the altar (stove) dear lord, and I shall obey your command (my stomach growls) willingly!!
Ok, confession time. I am addicted to chillies. There, I said it..the truth is out! Even though I am quite devoted to my faith, I do it no justice by killing my taste buds everyday with hot peppers. I can't help it. I've been on it since I was a kid, thanks to my Telugu heritage. It is a beautiful thing though. But I will save my ode to the mighty green pepper for another day.
So back to cabbage soup. Noodles give it that certain je ne sais quoi to it..a certain chewy consistency. I owe this knowing to one of my very good friends who herself is an addict to cabbage soup. She also adds egg to it, which is quite delightful on the tongue, but in appearance it ends up as sad white things floating about in the mixture. But. Who cares if it tastes good - the proof of the pudding is in the slurping after all!
I will try out a few recipes (particularly those of a French persuasion) and put up the pictures. I also had a great idea for a Chicken steak (can you say steak?) recently...avec sauce chocolat, sound delightful? I thought so. May be you get to see that too, as a bonus. Perhaps it will be the main course. Et pour le dessert? Hmm...I was thinking of using the left over musk melon in the fridge and create a fruit sorbet perhaps. I wonder if anyone has ever made musk melon sorbet before. I could be the first.
Ok darlings, a tout! Et...bon appetit!!