I like your ideas.
I usually cut the cabbage in squares for soup, but the other way might even work better. I'll give it thought.
I don't have fennel, but I do have dill. I have the freeze dried herb, and the seeds, which I keep for pickling.
I wonder if a touch of caraway would overwhelm the soup? I use it when I saute cabbage, but I've never added it to soup.
The corn didn't per se seem to 'go' but when I saw how few options I have, I wondered if it wouldn't work anyway?
Yep, I like the dill and maybe caraway? direction. It gets my head mostly away from the tomato pairing.
I'm hoping to put some broth on this morning. Maybe I can use some as this soup's base, once it's made?
Once upon a time, as I'm sure that I've said before, I started almost all of my soups with broth. I made a pot a month, and divided it between the soups that I wanted to make.
These days, sometimes I have it, sometimes not. But, I think it might add more depth of flavor.
I do love cabbage, and hope that it turns out well!
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