By Faith Chatham March 26, 2017
Use a stove top double boiler steamer with lid
Wash 1/4 head of cabbage
Peel and slice i3 large sweet white onions into wedges
Wash and quarter 5 large red potatoes with skins
Wash 5 or 6 large fresh brussels sprouts
Wash and separate about a cup of broccoli into flowerettes
Put all vegetables into the top of the steamer
salt vegetables and splash with olive oil
Fill bottom of double broiler with water.
Cover and steam over heat until vegetables are tender.
Serve steamed vegetables
Turn the Vegetable Stock in the bottom of the broiler into Potato Soup
Before serving the steamed vegetables,
transfer 1/2 of the potatoes and 1/3 of the onions to the stock which is in the bottom of the double broiler.
Salt and pepper stock to taste.
Mash up the potatoes into smaller chunks with a fork
Add in Mashed Potato flakes to thicken until broth and vegetable mixture reaches potato soup consistency
I also like to add in a small amount of the broccoli for color
The soup can be served immediately or cooled and refrigerated to serve later. If refrigerated, when heated if soup is too thick, add water.