Have been thinking about making (and modifying) this soup recipe since reading it last week:
Modifications I’m considering:
Sautéing some Field Roast Apple/Sage sausages (http://fieldroast.com/product/smoked-apple-sage-sausage/) and then cooking the cabbage and onion in the remaining oil.
Adding potatoes (I have Yukon Golds at the moment) for a thicker, more hearty finished dish.
Eliminating the finishing “toasts” when serving.
(Yes, I am really deviating from the original recipe. )
- Will the fresh thyme work with the sage in the sausages? (I’ve not cooked with these before.) Should I also add fresh sage?
- Should the potatoes be boiled separately or added to the cabbage/onion mix when the vegetable broth is added?
- Would Beyond Bouillon work as the broth or should I buy some broth (don’t have time to make some today)?
I may be really over-thinking this, eh?