Sausage And Cabbage Soup With Sun-Dried Tomato Rouille
|Olive oil||2 Tablespoon|
|Lean smoked ham||1⁄4 Pound, chopped into 1/4-inch pieces|
|Kielbasa sausage||1⁄2 Pound, cut in half lengthwise and sliced 1/4-inch thick (Regular Or Low-Fat)|
|Onions||2 Medium, chopped to make about 2 cups|
|Garlic clove||3 Large, minced|
|Turnips||1 Pound, peeled and cut into 1/2-inch cubes|
|Green cabbage||1 1⁄2 Pound, cut in half, cored and cut into 1-inch pieces (1/2 Head)|
|Chicken broth||6 Cup (96 tbs)|
|Dry sherry||3⁄4 Cup (12 tbs)|
|Water||1 Cup (16 tbs)|
|Spinach leaves||6 Ounce, cut into 1/2-inch strips (4 Cups, Loosely Packed)|
|Canned butter beans||32 Ounce, rinsed and drained (2 Cans, 16 Ounce Each, Large Limas)|
|Sundried tomatoes||3⁄4 Cup (12 tbs)|
|Garlic clove||3 Medium, peeled|
|Canned flat anchovy fillets||1 Ounce (1/2 Can Of 2 Ounce)|
|Plum tomato||1 , seeded and quartered scant|
|Olive oil||1 Tablespoon|
To Make Soup: In an 8-quart Dutch oven or soup pot over medium-high heat, heat olive oil.
Saute ham and sausage until browned, about 8 minutes, stirring occasionally.
Add onions, garlic, turnips, and cabbage and saute, stirring occasionally, until soft, about 6 minutes.
Stir in chicken broth, sherry, and 1 cup water.
Bring to a boil, reduce heat, and simmer, partly covered, for 15 minutes.
Add spinach and beans and simmer 5 minutes, or until heated through.
To Make Rouille: While soup simmers, place sun-dried tomatoes in a 2-cup glass measure.
Cover with water and microwave, covered with plastic wrap, on high (100%) for 3 to 4 minutes, or until soft.
In food processor with metal blade, mince garlic.
Add anchovies if using, and process until minced.
Squeeze water from sun-dried tomatoes and add them, the fresh tomato, and cayenne to processor.
Process until minced.
Add oil and mix until pureed. (Rouille may be refrigerated for several days or frozen.) Serve at room temperature.