Last night me and and @[553383413:2048:Adam DeGraff] had a great covocation that lasted hours and during which I attentively prepared my soup du jour. It is often favorable to the outcomes to enjoy fine conversation while you are cooking, and it creates feedback (pun intended) so that the conversation is enriched by the cooking, and the cooking is enriched by the conversation. This batch really came out great, but I let it soak overnight in the pot prior to finishing the process with the slow boil. My cabbage soup: 1/2+ org cabbage 1/2+ yellow onion 1+ cup chopped org carrot 1+ cup chopped org celery 1 tbs+ org fresh or flake parsley 1/2+ bulb of garlic cloves .75-1.5 tsp+ red pepper flakes (adds heat, use with discrimination) Sometimes I add 1 tbs+ dry celery leaves which I keep from the celery I get and dry in a bowl. 1 tsp celtic sea salt 1-1.5+ tsp ground colored peppercorns 4+ tbs org ghee 4 cups org chicken broth 1 green pepper 1.5 tbs org oregano 1.5 tbs org basil 4 org bay leaves 1 can (or equivalent homemade) chopped garlic/oregano/basil tomatoes. Mince garlic and sauté garlic + bay leaves in ghee, very low temp 5-10 mins. Add onion, continue sauté 5-10 mins. Add carrots, green pepper, celery, increase heat slightly. Add remaining spices. Cook on low for 10-15 mins until softened a bit. Add tomatoes, reduce heat to low. Add chicken broth. Cook 5 mins. Chop cabbage and add to mixture with heat on v. low. When warm, cover and allow to sit for 2-4 hrs. This will draw the flavors out of the ingredients and sweeten the broth dramatically. When ready, increase heat to very low boil and simmer until ingredients are softened to your taste. Serve alone, garnished with liberal sprinkles of Parmesan cheese if desired. Can also be served as a pasta sauce with lots of Parmesan. Refrigerate leftovers which should last at least 1 week under normal circumstances.

Last night me and and Adam DeGraff had a great covocation that lasted hours and during which I attentively prepared my soup du jour.

It is often favorable to the outcomes to enjoy fine conversation while you are cooking, and it creates feedback (pun intended) so that the conversation is enriched by the cooking, and the cooking is enriched by the conversation.

This batch really came out great, but I let it soak overnight in the pot prior to finishing the process with the slow boil.

My cabbage soup:

1/2+ org cabbage
1/2+ yellow onion
1+ cup chopped org carrot
1+ cup chopped org celery
1 tbs+ org fresh or flake parsley
1/2+ bulb of garlic cloves
.75-1.5 tsp+ red pepper flakes (adds heat, use with discrimination)
Sometimes I add 1 tbs+ dry celery leaves which I keep from the celery I get and dry in a bowl.
1 tsp celtic sea salt
1-1.5+ tsp ground colored peppercorns
4+ tbs org ghee
4 cups org chicken broth
1 green pepper
1.5 tbs org oregano
1.5 tbs org basil
4 org bay leaves
1 can (or equivalent homemade) chopped garlic/oregano/basil tomatoes.

Mince garlic and sauté garlic + bay leaves in ghee, very low temp 5-10 mins.

Add onion, continue sauté 5-10 mins.

Add carrots, green pepper, celery, increase heat slightly. Add remaining spices. Cook on low for 10-15 mins until softened a bit.

Add tomatoes, reduce heat to low. Add chicken broth. Cook 5 mins. Chop cabbage and add to mixture with heat on v. low. When warm, cover and allow to sit for 2-4 hrs. This will draw the flavors out of the ingredients and sweeten the broth dramatically.

When ready, increase heat to very low boil and simmer until ingredients are softened to your taste.

Serve alone, garnished with liberal sprinkles of Parmesan cheese if desired. Can also be served as a pasta sauce with lots of Parmesan.

Refrigerate leftovers which should last at least 1 week under normal circumstances.