Ingredients with Measurements:
- 1 lb. of potatoes, peeled and diced
- 1 lb. of Savoy cabbage, chopped
- 1 lb. of pork sausage, sliced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups of chicken broth
- 1 cup of heavy cream
- 1 tsp. of dried thyme
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. In a large pot, cook the sliced pork sausage over medium-high heat until browned. Remove from the pot and set aside.
2. In the same pot, sauté the chopped onion and minced garlic until softened.
3. Add the diced potatoes, chopped Savoy cabbage, and dried thyme to the pot. Stir to combine.
4. Pour in the chicken broth and bring the mixture to a boil.
5. Reduce the heat to low and let the soup simmer for 20-25 minutes, or until the potatoes are tender.
6. Add the cooked pork sausage back into the pot and stir in the heavy cream.
7. Season with salt and pepper to taste.
8. Serve hot.
40-45 minutes
Temperature: Medium-high heat for cooking sausage, low heat for simmering soup
Serving size: 6-8 servings
Nutritional information:
- Calories per serving: 400
- Fat: 28g
- Carbohydrates: 24g
- Protein: 14g
Substitutions for ingredients:
- Pork sausage can be substituted with chicken or turkey sausage.
- Savoy cabbage can be substituted with regular green cabbage.
Variations:
- Add diced carrots and celery to the soup for extra flavor and nutrition.
- Use vegetable broth instead of chicken broth for a vegetarian version of the soup.
Tips and tricks:
- To make the soup creamier, blend half of the soup in a blender and then add it back to the pot before adding the heavy cream.
- If the soup is too thick, add more chicken broth or water to thin it out.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls and garnish with a sprinkle of chopped parsley or grated Parmesan cheese.
Garnishes:
- Chopped parsley or grated Parmesan cheese
Pairings:
- Serve the soup with crusty bread or a side salad.
Suggested side dishes:
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to thicken up.
- If the soup is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Make sure to cook the pork sausage thoroughly before adding it to the soup.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
- Malga Bellunese Soup is a traditional dish from the Belluno province in the Veneto region of Italy. It is named after the local mountain huts, or "malga," where the soup was traditionally made.
Flavor profiles:
- The soup has a creamy and savory flavor with a hint of thyme.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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Region: Italian