Cold nights = soup

Fall has arrived very suddenly here. Last weekend, it was 80 degrees and we were sleeping with the windows open. Now, it's freezing.

Jeff wisely suggested we make one of our favorite soups tonight (which we did - yum), and so I thought I'd share the recipe - which, to give credit where it is due, we've adapted from a recipe from Food & Wine. It's quick and easy - a great weeknight dinner.

Gingered Cabbage Soup with Chicken and Potatoes
Serves 4

* 2 tablespoons butter
* 1 onion, chopped
* 1 tablespoon minced fresh ginger, plus one 2-inch piece, peeled, halved lengthwise, and smashed
* 3/4 pound green cabbage (about 1/3 head), shredded (about 3 cups)
* 2 quarts canned low-sodium chicken broth or homemade stock
* 1 pound boiling potatoes (about 3), peeled and cut into 1/2-inch cubes
* 2 teaspoons salt
* 1 pound chicken breast, cut into approximately 1-1/2-inch-long-by-1/4-inch-wide strips (the recipe originally called for pork tenderloin, which is also good, but we like chicken better)
* 2 teaspoons lemon juice
* 1/4 cup chopped fresh parsley

1. In a large pot, melt the butter over moderately low heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the minced ginger and the cabbage and cook for 1 minute longer.
2. Add the broth, potatoes, smashed ginger, and 1 teaspoon of the salt. Bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 10 minutes.
3. Stir in the chicken and the remaining 1 teaspoon salt. Cook until the chicken is just done, about 3 minutes. Stir in the lemon juice and parsley. Remove the pieces of smashed ginger before serving.

The soup goes nicely with Pinot grigio, btw.

Bon appetit!