There’s two parts — the soup and the pasta and sauce. I’ll do the recipe of the soup tomorrow.
In Naked Chef Jamie Oliver made a sort of breaded pesto sauce from day-old white bread, fresh mint loads of olive oil, water from boiling the pasta and cabbage. Using the concept I’m doing something the same with what I have at hand today.
Some cabbage chopped then boiled, fried or microwaved to be added to this lot:
half a package of frozen basil
a chop of fresh-frozen parsley
a couple cubes frozen pureed dill
olive oil
caraway rye bread, crusts cut off, cut into cubes
pasta water
Mix the herbs with the cubed bread, add oil to mix and soften. He used about 12 tablespoons for a loaf to serve 5 or 6, but this only serves 3. Add the water and smoosh it down somewhat so that the bread becomes creamy. Mix in the cooked the cabbage.
Serve over egg noodles with soup.
