Cabbage Soup The new book, “Elizabeth David on Vegetables,” compiled by Jill Norman, with recipes from the well-regarded British cookery writer, has many interesting things, including this Mayorquina, from the Mediterranean island of Majorca. The soup is little besides cabbage, tomatoes, and leeks, which simmer with water for a couple of hours. It’s peasant cooking at its best, with characteristics of both the French and Spanish kitchens, writes Norman. It might have cooked in an earthenware marmite. At one time the soup would have been poured into a tureen over slices of dark bread. Today, says Norman, you can put the bread in individual bowls and ladle in the soup. For a bowl that costs a few cents, the flavors are wonderful.
Posted on: Wed, 23 Oct 2013 07:20:39 +0000
Recently Viewed Topics
© 2015