We have had our eye on Martha Rose Shulman’s plant-forward soup recipe: https://cooking.nytimes.com/recipes/1013428-farro-and-vegetable-soup?smid=ck-recipe-iOS-share This was absolutely delicious. The depth of flavor and sprinkling of shredded Gruyere evoked French onion soup.
We made minor modifications: first, for the liquid we used 2 quarts (8 cups) no-salt chicken broth plus 2 cups salted chicken broth (from Better Than Bouillon concentrate). Second, we julienned the cabbage as thin as possible, using about 3/8 of a medium head (1/4 plus 1/8). Finally, at the end of cooking, we found it lacked some depth. We added 1 mounded Tbsp black olive tapenade and 1/2 tsp Aleppo pepper (coarsely ground) to the soup pot, and those provided more umami. We also added salt to taste (about 2 tsp).
This recipe was surprisingly satisfying. It’s definitely a keeper. (Apr. 2023)
Cooking Adventures 