JULY 5, 2022
Hi Everyone,
Summer is in full, hot, humid swing. The vegetables are beautiful and abundant. Such a wonderful time of the year for foodies!
Cabbage is in our share this week. It’s a versatile vegetable, suitable for many different recipes. Today, it’s a delicious soup!
CABBAGE AND POTATO SOUP
INGREDIENTS
- 6 TBS unsalted butter
- 3 medium leeks, thinly sliced, white and green parts
- 8 c. shredded cabbage
- 2 garlic cloves, finely chopped
- 2 medium russet potatoes, peeled and diced
- 2 c. chicken or vegetable stock
- 4 c. water
- 2 ½ tsp kosher salt
- 2 sprigs of fresh thyme
- ½ tsp black pepper
- Grated Parmigiano-Reggiano for garnish
Preparation
- 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 the cabbage begins to caramelize, about 10 minutes. Don’t crowd the pan, or the cabbage will steam instead of caramelizing. You may have to do this in batches.
- Stir in the potatoes, the stock, the 4 cups of water, salt and thyme. Bring to a simmer and cook, partly covered, until the potatoes begin to fall apart, 45 to 50 minutes. Add more water, as needed, to reach the consistency. you like. Season with black pepper and serve, topped with grated cheese.
The best thing about this recipe is that you don’t have to turn on your oven to make it!
HELPFUL HINT: You can freeze this soup for a month.
ANOTHER HELPFUL HINT: This soup is great accompanied by crusty bread and composed herb butter (see last week’s recipe) and a nice cool glass of white wine.
I hope you enjoy it!
Have a delicious week.
Best,
Judi