My first recipe is in honor of St. Patrick's Day: a nice potato and cabbage soup from this year's March issue of Cooking Light. You can find the recipe here.
I don't think that this is a repeater. It wasn't memorable, wasn't awful, but it was, like most soups, a great way to eat some extra veggies.
However, I have to admit, part of the lackluster result might have been due to my substituting dried thyme leaves for fresh (the recipe calls for one tablespoon fresh, so I substituted one teaspoon dry). You can take a peek at my other alterations below.
If you're a soup-as-side dish person, this isn't a bad one. But it falls a bit short as a main dish.
-Jess
Alterations:
-I used reconstituted boullion instead of "fat-free, less-sodium chicken broth"
-I used dried thyme rather than fresh.
-Being unable to find savoy cabbage, I used red cabbage - giving the soup its pretty purple color. :D
-I estimated, rather than measured, the amount of potatoes and cabbage.
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