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12.05.2013

Approximately a soup

First: RING THE BELLS! I HAVE A NEW CAMERA! Here at Wizenberg-Pettit World Headquarters, we are excited. And grabby.


Second: we are also into soup, apparently, which is why I’m going to tell you about yet another, our third soup in a row. I am so, so sorry.



This particular soup, however, is only approximately a soup. I don’t know that I would have even thought to call it a soup, actually, except for the fact that its author, the wonderful, recently departed Marcella Hazan, called it that. She called it Rice and Smothered Cabbage Soup. To me, it’s closer to a risotto, a risotto that starts with an entire head of Savoy cabbage, shredded and cooked very gently in plenty of olive oil, until it gives up the fight and goes sweet and tender and limp as a rag. (I am simile-impaired tonight. Limp as... the arm of a sleeping person? Limp as... soft as... a pile of silk ribbon? Ribbon that you can cook with rice and broth and then eat?) This soup exemplifies one of the best lessons I’ve learned from Italian food: namely, that cooking vegetables for a long time, until they fall apart, or nearly fall apart - what we non-Italians might wrongly call overcooking vegetables - works like no other method to draw out their intrinsic sweetness and deepest, fullest flavor. (Another good example of this is my friend Francis’s eggplant pasta sauce, which, if you haven’t yet made, do.)



I first learned about this recipe almost six years ago, from Luisa, who posted it on her site.  I made it not long after, and I considered writing about it here, but I figured that was probably redundant.  So I quietly kept making it and not telling you about it.  I made it most recently last Saturday night, after a day spent traveling home from our family Thanksgiving celebration (accidentally leaving behind our stroller on the steps of my cousin’s house in California! Losing our off-site airport parking stub! Craning our necks to find our car as the kind, young shuttle driver made loop after loop after loop around the lot!), and Brandon and I sat on the living room floor after June went to bed and ate big bowls of it in front of our first fire of the season, and when we both went back for seconds, I thought, The people need to know.

You can’t really tell that it’s a soup up there under that small mountain of grated Parmesan, but that’s for the best, because it’s not the most handsome soup around. The cabbage is cooked for almost two hours, long enough that its color comes to approximate that of a canned pea. But. You take that cabbage and cook it some more, now with broth and rice. (This part only takes about twenty minutes, so if you made the cabbage ahead of time (it freezes well), it’s almost an instant dinner. Instant-ish.) And when the rice is tender and the soup is thick and steaming and has a bolstering, reassuring look about it, you stir in some butter and Parmesan, and then, if you live in our house, you eat it with more Parmesan on top.


Rice and Smothered Cabbage Soup
Adapted slightly from Marcella Hazan’s Essentials of Classic Italian Cooking

This soup is very thick, but not quite as thick as risotto.  You could, in theory, eat it with a fork, but you’ll want to use a spoon.

I should also add that I didn’t make my broth from scratch.  I used Better Than Bouillon Organic Chicken Base, my store-bought standby.

1 batch Smothered Cabbage (see below)
2 cups (475 ml) chicken or beef broth
1 cup (235 ml) water, and maybe more
2/3 cup (about 135 grams) Arborio rice
2 Tbsp. (28 grams) unsalted butter
About 1/3 cup (roughly 1 heaping handful) freshly grated Parmesan cheese, plus more for serving
Kosher salt
Freshly ground lack pepper

In a good-size pot (about 4 quarts), combine the cabbage, the broth, and 1 cup of water, and bring to a boil over medium-high heat. Stir in the rice, and then lower the heat so that the soup bubbles at a slow but steady simmer. Cook uncovered, stirring occasionally, until the rice is tender but firm to the bite, about 20 minutes. If you find that the soup is becoming too thick, add a little water. The soup should be pretty dense, but there should still be some liquid.

When the rice is done, turn off the heat, and stir in the butter and the grated Parmesan. Taste, and correct for salt. Serve with black pepper and more Parmesan.

Yield: 4 to 6 servings - and try to save some for later, because these leftovers make a lunch worth looking forward to.

***

Smothered Cabbage, Venetian Style
Adapted very slightly from Marcella Hazan’s Essentials of Classic Italian Cooking

1 small yellow onion, chopped
½ cup (120 ml) olive oil
1 (~2-pound / 1 kg) Savoy or green cabbage, quartered, cored, and very thinly sliced
2 or 3 large garlic cloves, chopped
Kosher salt
Freshly ground black pepper
1 Tbsp. white or red wine vinegar

Put the onion and olive oil in a Dutch oven (or another pot of approximately the same size), and set over medium heat. Cook and stir until the onion is pale gold, and then add the garlic. Continue cooking until the garlic is fragrant and looks cooked through, a few minutes, and then add the sliced cabbage. Stir a few times to coat the cabbage with oil; then continue to cook until it’s wilted. Add a couple of generous pinches of salt, a grind or two of pepper, and the vinegar. Stir to mix, and then cover the pan and reduce the heat to the lowest setting. Cook, stirring occasionally, for at least 1.5 hours, or until the cabbage is very, very tender. If the pan seems dry at any point, you can add a tablespoon or two of water. When the cabbage is done, taste for salt, and season as needed.

This cabbage can be made a few days ahead of the soup, if needed, and it also freezes nicely.

80 Comments:

Blogger 949alison said...

Great photos...what kind of camera did you get?

9:42 PM, December 05, 2013  
Blogger indigo said...

Wow, am I the first comment?
What kind of camera did you get??
I love reading all your posts, but I get especially excited when you share a recipe that isn't sweet. I'm definitely going to make this one!
Thanks for being awesome.

10:02 PM, December 05, 2013  
Anonymous Didi said...

That particular kind of cabbage is so PHOTOGENIC!

10:19 PM, December 05, 2013  
Anonymous Anonymous said...

Any recipe by Marcella Hazan is going to be fabulous....

3:14 AM, December 06, 2013  
Blogger AuntieAllyn said...

Funny thing about vegetables, especially at this time of year: They seem destined for soup. Seems like I'm making a pot of soup every week, and this one will certainly be added to my repertoire. In fact, with the upcoming harsh weather that's slated for this area, I think I need to pick up some cabbage so that I can make this soup this weekend!

4:47 AM, December 06, 2013  
Anonymous S@sha said...

What kind of camera did you get? It (and you, of course) photographed that cabbage beautifully.

6:53 AM, December 06, 2013  
Anonymous molly said...

Three soups in a row! Hoot!! You have thus proved yourself a true mother. (And three such as these? A woman after my own heart. Belly, really.)

xo,
M

7:06 AM, December 06, 2013  
Anonymous burnttoast said...

The temperature is falling here, in Ky, and we are predicted to get freezing rain/ice/snow.
Too many soup posts are impossible in this setting.
Your camera makes a cabbage look like a super model.

7:18 AM, December 06, 2013  
Anonymous Valerie said...

I have a cold, rainy weekend ahead of me, with my husband away on a two week trip for school. This soup sounds like the perfect remedy. Thanks, Molly.

7:20 AM, December 06, 2013  
Anonymous DessertForTwo said...

I can't think of a better subject that wrinkly curly cabbage and curls on a sweet baby girl's head :)

Yay for new cameras! and yay for more soup! It's cold outside!

7:28 AM, December 06, 2013  
Blogger Angela said...

Also into soup, I just came to your site to see if I could find a way to use my cabbage! I came pretty close yesterday when I stumbled on your "Tender is Cabbage" post via food52...

http://food52.com/blog/9246-wintery-braised-red-cabbage-with-apples-red-currant-jelly-for-the-kids

but today! recipe kismet!

7:36 AM, December 06, 2013  
Anonymous Jim Dixon said...

Try topping the cabbage (before you make it into soup) with an egg.

(http://realgoodfood.com/recipes-2/vegetables/cavolo-sofegao/)

7:41 AM, December 06, 2013  
Blogger Theresa said...

Sounds lovely--so glad you shared! May I ask what kind of camera you have now? Photos are wonderful.

8:02 AM, December 06, 2013  
Anonymous olga said...

More soup, always. Don't stop. I practically live on it in the fall/winter months. What new camera did you get? Huge congrats! That's a cause for celebration - perhaps a new cocktail in new camera's honor?

8:09 AM, December 06, 2013  
Blogger Joy said...

I, for one, am thoroughly enjoying your soup marathon. This one sounds fantastic! With the freezing Seattle weather we're having, it just seems like the right thing to do. :) This week's soup was a Celery & Green Apple Soup:

http://www.braisenwoman.com/2013/12/recipe-celery-green-apple-soup.html

8:23 AM, December 06, 2013  
Anonymous Roberta said...

Whoa! You left us hanging on the camera announcement! If you used it for the photos you posted, it took great pics. What is it? What were you using? It it everything you thought it would be and more? Do you over research like me?

And thank you for yet another fabulous recipe :)

8:57 AM, December 06, 2013  
Blogger Kimberly Bright said...

LOVE those pictures. Grabby cutie. I also think this soup looks like just the thing for a comfy Friday night at home by the fire. Can't wait to make it.

9:14 AM, December 06, 2013  
Blogger Emily said...

One of my absolute favorites. Not sure how you made it look so beautiful in photos!
Happy Holidays, Mol!

9:15 AM, December 06, 2013  
Anonymous wanderingeducators said...

All right. To the store to buy some cabbage. This is PERFECT for winter, for snow just falling and you want something warm. Thank you!

9:17 AM, December 06, 2013  
Anonymous deb said...

ugh omg this looks so so good!

and ooh, may i ask which camera/lens you have? those are stunning photos.

9:17 AM, December 06, 2013  
Anonymous Victoria said...

I LOVE Marcella; I LOVE savoy cabbage; I LOVE Orangette.

How can I go wrong?

9:38 AM, December 06, 2013  
Blogger nicole said...

This looks delicious…I have a few heads of cabbage from my CSA that are begging to be eaten. Weekend project identified. Thanks!

9:41 AM, December 06, 2013  
Anonymous Faye said...

Thank you for the post. It was -2 when I got up this morning, so this soup is perfect timing. Question: I have about 1/2 a head of cabbage in the fridge, but also a bunch of kale. Could the kale sub in for the smothered cabbage, do you think?

9:45 AM, December 06, 2013  
Blogger Eileen said...

YES. Cabbage is one of the most underrated vegetables out there, especially when cooked a long time---but then it's SO GOOD. I haven't made this particular soup before, but I'm absolutely going to try it now. Solid hearty peasant food for the win!

9:54 AM, December 06, 2013  
Blogger Kathryn Flouton said...

Oh my god this sounds divine on this gloomy NYC day. We're packing for our cross country move and making this sounds SOOOO much better. What other veggies could you recommend using besides cabbage that would hold up as well? Also, just want to make sure you put the 1.5 hr cooked cabbage in with the uncooked rice and cook some more... right?? Can't wait to make. PS. our little guy just turned one yesterday so I love all the pics and videos of your gorgeous June.

10:19 AM, December 06, 2013  
Blogger Erin said...

Thank you for this! I'm going to try it. I just bought a Scottish spurtle, and this looks like the perfect dish to use it in. I'm a bit of a dork, but nothing gets me excited to cook like a beautiful new tool. Actually, that's true of every part of my life.

10:26 AM, December 06, 2013  
Anonymous Sarah (edibleliving) said...

New camera--yah! I love the new photos, especially the one of little June's hand reaching in. So glad to know about this approximate soup, which you did make handsome after all.

10:40 AM, December 06, 2013  
Anonymous Elle said...

I'm hoping to help create a critical mass...What type of camera did you use for the first cabbage shots? They are so detailed and soft.

10:41 AM, December 06, 2013  
Blogger Molly said...

Whooaaaa! I had no idea that so many of you would be curious about the camera. I didn't mean to be coy! Here are the details: after much consideration, I bought a Canon 5D Mark III. I'd been thinking about buying some kind of Canon 5D for a couple of years, but I had a hard time committing to spending that kind of money on something that will soon go obsolete. In comparison, my film cameras (which were much less expensive) are as old as I am, are still going strong, and take beautiful photos. But film is slow, and I realized that not having a digital camera was keeping me from posting here as often as I wanted to. So I bit the bullet. (And I bought a 50mm f/1.2 lens, too, while I was at it.)

10:53 AM, December 06, 2013  
Anonymous Kelly said...

This sounds like a great way to sneak some veg into my picky toddler. He enjoys risotto. Fingers crossed!!

11:09 AM, December 06, 2013  
Blogger Molly said...

Jim, I'm glad you mentioned an egg. We've put a fried egg on top of this soup, but not the cabbage alone. It was wonderful. Will try your way next time! Thank you.

Faye, I think kale would work beautifully, yep.

And Kathryn, you've got it right: you cook the cabbage for 1.5+ hours, and THEN you cook it some more with the broth and rice.

11:10 AM, December 06, 2013  
Anonymous Ashlea Walter said...

hip hip hooray, a new camera! Beautiful.

11:35 AM, December 06, 2013  
Anonymous Kate said...

God, I love cabbage. Yet another recipe that is exactly what I want. I'll be making this tomorrow, no doubt about it. Also, let me be the who-knows-how-many-nth person to say that your child is absolutely beautiful. My grandmother used to call me her little cabbage... I now see why!

12:24 PM, December 06, 2013  
Blogger Mallory Frayn said...

Loving the pictures with the new camera!

12:54 PM, December 06, 2013  
Anonymous Christine said...

I love Marcella and make a similar smothered cabbage - only usually I just mix it with cooked orzo for an even lazier meal. Also, I've never cooked it for quite that long, usually closer to 45 minutes or whenever it gets meltingly tender. I'll have to try the extra time and see if the difference makes it worth it. And I'll have to try with some garlic added. Usually I just use the onion, carmelize the onion for a bit, throw in the shredded cabbage, lid it and let it cook for about a half hour or so on low that way with maybe a few spoonfuls of water added and a generous pinch of salt and fresh ground pepper. Take off the lid, raise heat and carmelize the mixture some more, add in small cooked pasta, add cheese and devour.

Sometimes, I just eat the entire head of cabbage cooked this way without the pasta.

1:04 PM, December 06, 2013  
Blogger Laura said...

I grew up in Venice and my mom used to make the "verse sofegae" in the winter a lot. I always found it too heavy, maybe I will try Marcella's version.

Congrats on the new camera, I love the cabbage photo! And those little hands reaching up are adorable.

4:24 PM, December 06, 2013  
Anonymous Kate said...

That is the sexiest cabbage I've ever seen!

4:59 PM, December 06, 2013  
Anonymous Katie said...

Hah. I could tell that was a 5D without you even telling us! Making beautiful stuff with it already, of course! And, even though film photography is my jam, I hope the 5D is my next camera, maybe in a few years.

Hope you're all doing well, and I am so looking forward to making this soup.

5:04 PM, December 06, 2013  
Blogger Katie said...

Molly, I made the soup for dinner--it's wonderful! I didn't know that plain old green cabbage could be so luxurious. I definitely helped myself to more than a few forkfuls of cabbage before I went on to make the soup. Thanks so much for sharing the recipe. I'd woken up this morning wanting to cook something soupy and vegetal. This was perfect.

5:50 PM, December 06, 2013  
Anonymous Rose said...

I just made this with leeks and pearled barley and it was delicious. I too cut down the cooking time for the cabbage, adding the barley after about 30 minutes and then cooking everything over medium heat for another 40 minutes or so. Our 1.5 year old kept asking for tastes while the cabbage was cooking. One to add to the regular meal rotation!

8:21 PM, December 06, 2013  
Anonymous Mauigirlcooks said...

One should never apologize for posting another soup recipe! We may live in Maui, but we eat a lot of soup (most of it hot soup at that). This soup sounds delicious; I love cooked cabbage!

12:44 AM, December 07, 2013  
Blogger Elizabeth said...

2 Things:
1. That cabbage is stunning, but not nearly as gorgeous as that curly-haired angel you have.
2. Never apologize for continuous soup!

1:58 AM, December 07, 2013  
Anonymous Sophia said...

Cooking vegetables to death as I like to call it has been one of the best cooking lessons I learned since moving to Rome a year ago. While I am still partial to vegetables with a bit of bite, eaten straight from the colander (broccoli is particularly good for that I find), it is so true that the long and slow cooking brings out so much more flavour - it wasn't until I tried a dish called pasta con le mappe (essentially pasta tossed with panfried cauliflower) that I realised how sweet cauliflower can be.

A savoy cabbage made its way into my weekly shopping the other day and until I saw your post I wasn't quite sure what to make with it - thanks to your post now I know exactly what I will be making!

6:56 AM, December 07, 2013  
Blogger Lindsey said...

This was the perfect thing to use up the head of cabbage that came in our CSA. I loved it! My carnivorous husband felt it would benefit from the addition of sausage, but I loved it as is. So comforting!

3:58 PM, December 07, 2013  
Blogger phyllis nobles said...

please do not apologize for this soup! it's soup time [gorgeous baby + cabbage]

7:45 PM, December 07, 2013  
Blogger Rebeca said...

I am living in Izmir, Turkey and outside my window every morning there is a pickup truck (greengrocer on wheels) full of gigantic cabbages. A lack of good ideas about what to do with one has stopped me buying one until today. Making the soup now. Smells amazing.

9:26 AM, December 08, 2013  
Blogger Gina said...

Oh my goodness this soup was beyond delicious - I've been stumped with what to do with a head of cabbage sitting in the fridge for over a week now (oops!) and this could not have been a better recipe. Many compliments and happy bellies last night!!

10:53 AM, December 08, 2013  
Anonymous Jeanie said...

Made this tonight but added white beans (cooked) instead of rice. Truly delicious with homemade bread and a vinegary salad! Thanks so much!

4:20 PM, December 08, 2013  
Anonymous Kate said...

I live in Alaska, and cabbage is one veggie we see in abundance. Always looking for new recipe ideas, and this sounds like a great one. Thanks for sharing - my cabbage is cooking away as I type. I thoroughly enjoy your photos, writing and stories. Hope to make it to Delancy one day!

6:50 PM, December 08, 2013  
Anonymous dervla @ The Curator said...

oooh never enough soup recipes. Now tell us more about the camera!

7:33 PM, December 08, 2013  
Blogger chelsea said...

I'm kind of in love with this soup.

It's SO good - thanks so much for sharing the recipe!

9:42 AM, December 09, 2013  
Blogger Gina F. said...

Well I'll be darned, but this turned out pretty amazing. Not a hard dish to make, but it does take a while if you cook the cabbage on the same day. The only changes I made were to add more parmesan cheese than it called for (it needed it). However, with just a little tweaking, this became a luxurious, sinful tasting item. Mine bore little resemblance to soup. It's not pretty, but it sure is delicious.

12:26 PM, December 09, 2013  
OpenID motheringintheraw said...

Made this with farro last week, then sold Christmas trees a few nights in a row. It was the BEST thing to come back to after hours out in the dark and the cold. Absolutely perfect. Thank you!

7:17 PM, December 09, 2013  
Anonymous Asha said...

smothered cabbage made last night. instant-ish supper tonight. woop!

5:42 AM, December 10, 2013  
Anonymous Anonymous said...

Oh, what a delicious dinner we had thanks to this and some homemade bread. I'll be making it again soon. More soup recipes, please!

7:37 AM, December 10, 2013  
Blogger Chelle said...

Speaking of soup, I've been making your butternut, pear, vanilla soup this winter from your lovely book. It has become my favorite way to eat butternut squash. It's warm and yet sweeet. I absolutely LOVE it.

Thanks!

8:54 AM, December 10, 2013  
Blogger mayapamela525 said...

Made this last night! I love anything that resembles a risotto. So wintery and cozy.

7:38 PM, December 10, 2013  
Blogger John Tierney said...

As I was reaching for the Arborio rice, it was sitting right next to the farro. I was tempted for the better nutritional profile, but was worried the soup needed the starch from the rice, so went with the rice. What do you all think about swapping out for farro?

8:32 PM, December 10, 2013  
Anonymous Amelia said...

It feels like I'm violating an unspoken taboo, deliberately cooking vegetables this long, but jeez, it's like alchemy, isn't it?

I used barley instead of rice, which gave the soup a nice, chewy counterpoint to the uber-tender cabbage.

Thank you, as always.

3:58 PM, December 11, 2013  
Blogger Molly said...

John Tierney, someone else left a comment (a few comments up from yours) to say that she'd used farro, and with good results. Go for it!

1:59 PM, December 12, 2013  
Anonymous Sophia said...

Just wanted to report back that the smothered cabbage was so so so good - I had some tossed with pasta for a quick lunch and used the rest to make a risotto with farro which I liked even more (and which the boyfriend loved as well).

11:53 PM, December 12, 2013  
Anonymous Anonymous said...

This one doesn't have the looks but more than compensates in flavor. With a poached egg on top - what's not to love... Molly: thank you for the inspiration!

1:58 PM, December 13, 2013  
Anonymous Anonymous said...

I just made the soup and found it way too oily. I think I would reduce to 1/4 cup oil next time, and also halve the cheese and butter. I know cabbage is a 0 but this is really rich.

I feel like I was just tricked in to making 3-hour macaroni and cheese. The vinegar was pretty genius though! hail venetia.

6:26 PM, December 13, 2013  
Blogger D. Chan said...

Love that first photo of the cabbage! What a great perspective.

http://denise-chan.squarespace.com/blog

10:18 AM, December 14, 2013  
Blogger Bridgit said...

The cabbage is on the stove right now (and smells amazing!) and now I'm cleainging up the kitchen to make 2 batches of your marshmallows (from that time when Brandon was sill relatively new and there was no June yet). We are making one batch of peppermint and one of chocolate cinnamon (swirl in finely chopped chocolate just after the vanilla and dip in a cocoa cinnamon mixture. It's and experiment, but we are guessing it will end well.)

12:37 PM, December 14, 2013  
Blogger CarolynEll said...

Fascinating! Now I know what to do with the head of cabbage we got in our produce delivery...

8:06 PM, December 14, 2013  
Blogger Julie said...

Made this for dinner last night (my husband was slightly perplexed when I said we were having really, really cooked cabbage for dinner, but I knew I could trust you!). It was SO GOOD. Only adjustment I made was adding a big squeeze of Meyer lemon at the end. Thanks for sharing this one!

9:24 AM, December 18, 2013  
Blogger Esme said...

Made it. Ate it. Loved it! Thanks for sharing.

12:54 PM, December 18, 2013  
Blogger Kristine Duncan said...

I made the smothered cabbage last night, then felt lazy so sat down with a cat on my lap. My husband stepped in and finished the soup. It was simple and perfect. And as predicted, I can't WAIT for the leftover lunch. Thanks, Molly.

7:58 AM, December 19, 2013  
Anonymous Anonymous said...

Orangette is the only food blog to which I've been inspired to subscribe. This soup is so tasty. A new comfort food for me. I've learned that the local Wallingford Community Senior Center's lunch program is struggling for funds so, periodically, I donate ingredients for a luncheon. I'm going to donate the ingredients for a large batch of this to be made and served.

1:06 PM, December 19, 2013  
Anonymous Anonymous said...

Hi, can I ask about the eggplant pasta? Do you peel the eggplant? because I can't imagine it becoming mashable otherwise. Thanks!

3:14 AM, December 25, 2013  
Anonymous Maria @ Foodpix said...

Awesome! I'm definitely going to make this one!

Thanks

5:36 PM, December 30, 2013  
Blogger Victoria said...

made this soup tonight with cabbage from my garden. it is so so good!

8:03 PM, January 01, 2014  
OpenID tenoeldy said...

I'm making this for the third time today. It is absolutely perfect for these sub-freezing days!

7:13 AM, January 09, 2014  
OpenID Lindsay said...

Absolutely fabulous! I've been trying to pare down my recipe box, but this is too good to pass up. Thank you!

11:33 AM, January 09, 2014  
Anonymous Susan said...

This is soooo good and, you're right, the smothered cabbage does freeze well. I'd recommend making a double batch of it and freezing half every time.

10:06 AM, January 11, 2014  
Blogger Jessica said...

Just wanted to say thanks for posting this recipe. It's not glamorous, but it's wonderfully delicious. We've made it 3 times in 3 weeks, and I keep hoping to put some in the freezer but the pot gets emptied every time. We've also added in kale and brussel sprouts when our cabbage didn't look like enough, and both additions were delicious! Brown rice instead of the arborio works just as well, too, since the long slow simmer helps break it down. For a vegan version, we skipped the cheese but drizzled a little truffle oil on top of each serving. AMAZING!! Thank you for brining us this wonder!

9:57 AM, January 14, 2014  
Blogger Jessica said...

Just wanted to thank you for bringing us this amazing recipe. We've made it 3 times in 3 weeks, and I keep hoping to stash some in the freezer but the pot is emptied every time. When our cabbage didn't look like enough for our appetites, we added kale and brussel sprouts, and they were delicious, too. To increase the health, we subbed brown rice for the arborio and the long slow cooking worked it's wonders and broke it down to a creamy consistency. For a vegan version, we skipped the cheese and added a splash of truffle oil on top of each serving. AMAZING! Thank you!

10:00 AM, January 14, 2014  
Anonymous Morgan said...

This looks like a perfect recipe for winter! I was curious if this would work in my slow cooker? I was thinking the first part might-- has anyone tried it this way?

11:12 AM, January 28, 2014  
Anonymous Fructe uscate said...

Amazing photos!

9:40 AM, February 03, 2014  

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