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Large stock pot — batch stocks, pasta water, lobster, canning
Adjustable stand — hold cookbook or tablet at eye level while cooking
Tri-ply stainless stock pot for stocks, blanching, large-batch cooking
Premium German stovetop pressure cooker — spring-valve precision
Versatile 8-qt stock pot — everyday soups, pasta, blanching
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Large stock pot — batch stocks, pasta water, lobster, canning
Adjustable stand — hold cookbook or tablet at eye level while cooking
Tri-ply stainless stock pot for stocks, blanching, large-batch cooking
Premium German stovetop pressure cooker — spring-valve precision
Versatile 8-qt stock pot — everyday soups, pasta, blanching
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in a saucepan, saute the sliced leeks in butter for approximately 3-5 minutes, until softened. add the cabbage, and continue to saute until the cabbage is tender. add chicken stock, potatoes and and carrots, along with about 1 tsp parsley and 1/2-1 tsp thyme. bring to a gentle boil, then reduce heat and simmer for 20 minutes, or until all vegetables are soft. using an immersion blender, partially puree the soup for a creamy texture, although i prefer to leave some larger pieces as well. salt and pepper to taste. (for a more formal presentation, puree until completely smooth, swirl in creme fraiche, and add a topping of crispy frizzled leeks).