Recipe: Sausage, Potato, and Cabbage Soup (using Italian Sausage, Jacques Pepin)

SAUSAGE, POTATO, AND CABBAGE SOUP

"When the weather gets cooler in the fall, I make soup. I generally cook up a big batch and freeze some for whenever I need it. This one, with sausage, potatoes, and cabbage, is hearty and good for cold weather. It's terrific served with thick slices of country bread, and if you have a salad as well, you've got a complete dinner."

8 ounces mild Italian sausage meat
2 small onions, cut into 1-inch-thick slices (1 1/2 cups)
6 scallions, trimmed (leaving some green) and cut into 1/2-inch pieces (1 1/4 cups)
6 cups water
1 pound potatoes, peeled and cut into 1/2-inch-thick slices
8 ounces savoy cabbage, cut into 1 1/2-inch pieces (4 cups)
1 1/4 teaspoons salt
Crusty French bread (for serving)

Break the sausage meat into 1-inch pieces and place it in a saucepan over high heat. Saute, stirring and scraping the bottom of the pan with a wooden spoon to keep the meat from sticking, for 10 minutes, or until the sausage is well browned.

Add the onions and scallions and cook for 1 minute. Stir in the 6 cups water, potatoes, cabbage, and salt and bring to a boil. Cover, reduce the heat to low, and cook for 45 minutes.

Serve the soup in bowls with chunks of crusty French bread.

Makes 8 servings
Source: Essential Pepin by Jacques Pepin