Ingredients with Measurements:
- 1 lb. Oxford sausage, sliced
- 1 head of cabbage, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 can diced tomatoes
- 6 cups chicken broth
- 1 tsp. dried thyme
- Salt and pepper to taste
- 2 tbsp. olive oil
Special equipment needed:
- Large soup pot
- Wooden spoon
- Ladle
Step-by-step instructions:
1. Heat olive oil in a large soup pot over medium heat.
2. Add sliced Oxford sausage and cook until browned, about 5 minutes.
3. Remove sausage from pot and set aside.
4. Add chopped onion, garlic, carrots, and celery to the pot and cook until softened, about 5 minutes.
5. Add chopped cabbage to the pot and cook until wilted, about 10 minutes.
6. Add diced tomatoes, chicken broth, dried thyme, salt, and pepper to the pot.
7. Bring soup to a boil, then reduce heat and simmer for 30 minutes.
8. Add cooked sausage back to the pot and simmer for an additional 10 minutes.
9. Serve hot with crusty bread.
- Time:
Preparation time: 20 minutes
- Cooking time: 50 minutes
Temperature:
- Medium heat for cooking
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 350
- Fat: 20g
- Carbohydrates: 20g
- Protein: 25g
Substitutions for ingredients:
- Any type of sausage can be used instead of Oxford sausage.
- Kale or spinach can be used instead of cabbage.
Variations:
- Add cooked rice or pasta to the soup for a heartier meal.
- Use beef broth instead of chicken broth for a richer flavor.
Tips and tricks:
- To save time, chop all vegetables and sausage ahead of time.
- This soup can be made ahead of time and reheated for a quick and easy meal.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup on the stove over medium heat until heated through.
Presentation ideas:
- Serve soup in individual bowls with a sprig of fresh thyme on top.
Garnishes:
- Crusty bread
- Fresh thyme
Pairings:
- A crisp green salad
Suggested side dishes:
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, let it simmer for a longer period of time to reduce the liquid.
Food safety advice:
- Make sure to cook the sausage thoroughly before adding it to the soup.
Food history:
- Oxford sausage is a traditional British sausage made with pork and veal.
Flavor profiles:
- Savory, hearty, and comforting
Serving suggestions:
- Serve soup as a main course for a cozy winter dinner.
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