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Bill Telepan recipe

For lovers of hearty soups, here’s a recipe from Bill Telepan, chef of his namesake restaurant in Manhattan.

Here is a recipe for you from Inspired By Ingredients by Bill Telepan, Simon and Schuster, 2004.

Cabbage and Potato Soup with Kielbasa and Sweet Hungarian Paprika


¼ cup canola or other vegetable oil
1 stalk celery, peeled and cut into a 1/3 in dice
½ onion, thinly sliced
6 medium leeks, quartered, cut into a 1/3 inch dice, well washed in several changes of cold water, and drained
4 cups of Chicken Stock or water
1 pound of Yukon Gold potatoes, peeled and cut into a 1/3 inch dice
½ pound high-quality kielbasa (preferably artisanal, smoked kielbasa), quartered and cut into ½ inch dice
3 cups white cabbage, cut into thin ribbons
2 tablespoons sweet Hungarian paprika
1 teaspoon cayenne pepper
2 tablespoons chopped flat-leaf parsley


Warm 2 tablespoons of the oil in a large pot set over medium-low heat. Add the celery, onion, half the leeks, and a pinch of salt. Cover and cook until tender but not browned, about 12 minutes. Add the stock and half the potatoes, raise the heat to high and bring to a boil. Lower the heat and let simmer until the potatoes are tender, about 10 minutes. Transfer to a food processor fitted with the metal blade, process until pureed, and set aside.
Place the remaining 2 tablespoons oil and the kielbasa in a separate pot set over medium heat. Cook until the kielbasa has rendered enough fat to coat the bottom of the pot and has turned a light golden brown, about 7 minutes. Lower the heat to medium-low, add the cabbage and a pinch of salt, cover,%2

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  3. Recipe: Roasted Autumn Vegetables for Thanksgiving

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