Weekly Potato Recipe No 4 Just in time for Mothers Day

That's right, Mothers Day is coming up this Sunday 13 th May, (not in the UK I know but here in Australia. and in the U.S.)

So this gives you time to gather the ingredients to make this delicious

German Potato and Cabbage Soup on Mothers Day

Why potato and cabbage soup you may well ask?


Well let me explain.

I found lots of recipes for Mothers Day, but this one stopped me in my tracks.  As I read the words written by Tami Hardeman in her blog, Running with Tweezers, and in a letter to heirloomed. blogger,  Ashley Leckey Schoenithe I couldn't help but feel drawn to this recipe like no other.  I urge you to click on the links above to read the full posts and see why I felt that this was such a heart warming meal for us on Mothers Day.

This recipe was passed down from Tami's grandmother to her mother and so it became a favourite of Tami's.

As she wrote in her letter to Ashley

"Just smelling the ingredients simmering on the stove brought me back to smelling it in our kitchen growing up. I hadn’t had this soup since before my mother passed away…and I have to tell you: tears welled up in my eyes when I tasted the first spoonful. It’s exactly how I remember it – thick, creamy (but it had no dairy in it), pungent from the cabbage but in the best possible way. Making this today – and finally recording the recipe for myself and others to see – felt like my mom’s hand on my shoulder. As hard as it’s been to talk about, the process of cooking in my life the way I was taught – even when I didn’t realize I was being shown – is one of the saving graces in my life now. For the longest time, I’ve lamented not paying more attention to my mom in the kitchen – you never think that one day, she’s not going to be around to teach you how to cook something. I guess that’s the power and the purpose of family recipes and passing them down. The process, the learning – it’s happening to you whether you realize it or not".

 German Potato and Cabbage Soup – serves 6 to 8

• 4 tbsp. butter
• 1 cup diced yellow onion
• 3 large russet potatoes – peeled and chopped into even pieces
• 1 small head green cabbage – cut into evenly sized pieces
• salt and fresh ground pepper
• 6 cups vegetable or chicken stock – you can substitute 1/2 stock and 1/2 water, as well
• crisp prosciutto, chopped herbs or sour cream for garnish – my mom always topped it with a dollop of sour cream and crumbled bacon…but I think the herbs are a nice touch & keep it lighter

- Melt the butter in a large, heavy- bottomed stockpot. When the butter is melted and starts to get foamy (not brown), add the onions and potatoes. Stir thoroughly, cover, and allow to simmer for about 10-12 minutes. Add the chicken stock (and/or water) and simmer the onions and potatoes until the potatoes are almost fork-tender, about 15 minutes. Add the cabbage and cook for another 10-12 minutes until the cabbage is also tender. Allow to cool and then puree in a blender until smooth. Pour the soup back into the pot and warm through again before serving, adding salt and pepper to taste.

Thank you so much Tami for so kindly allowing me to share with my readers this touching story and we will all be sending kind thoughts to you as we enjoy the recipe you and your Mum have made so special.