Cabbage, Potato and Leek Soup
Here's a warming, economical soup that combines cabbage with leeks, potatoes and plenty of black pepper. The potatoes melt slightly into the broth, making the texture silky, lush and even a bit sexy (at least as far as cabbage goes).
Ingredients
- 6tablespoons unsalted butter
- 3medium leeks, white and light green parts, thinly sliced
- 8cups shredded cabbage
- 2garlic cloves, finely chopped
- 2medium russet potatoes, peeled and diced
- 2cups chicken or vegetable stock
- 2 1/2teaspoons kosher salt
- 2thyme branches
- 1/2teaspoon black pepper
- Grated Parmigiano-Reggiano, to serve
Directions
Melt the butter in a large pot over medium-high heat, add the leeks and cook until soft and golden around the edges, 5 to 7 minutes. Add the cabbage and garlic and cook, stirring occasionally, until cabbage begins to caramelize, about 10 minutes.
Stir in potatoes, stock, 4 cups water, salt and thyme. Bring soup to a simmer and cook, partly covered, until potatoes begin to fall apart, 45 to 50 minutes. Add more water, as needed, to reach the desired consistency. Season with black pepper and serve, topped with cheese.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 19 gramsCalories: 360Saturated Fat: 11 gramsUnsaturated Fat: 7 gramsSodium: 1065 milligramsSugar: 10 gramsFiber: 6 gramsCarbohydrate: 42 gramsProtein: 8 grams
Source: https://cooking.nytimes.com/recipes/12371-cabbage-potato-and-leek-soup