Leek, Cabbage and Potato Soup

Who doesn’t want simple and hearty? Mark Bittman presents us with cabbage possibilities and this is one of them.This soup stands on its own as a vegan/vegetarian dish but added sausage or cured meat brings it to a whole new dimension.

Begin by sautéing leeks in a pot.

Add the cabbage and stir until caramelized.

Add potatoes, broth, thyme, sausage. Sauté for  a few minutes and then add the broth.

Simmer for about 45 minutes.

Serve with grated cheese (I used Grana Padano) and a sprig of thyme.

Leek, Cabbage and Potato Soup

Adapted from Mark Bittman

2-3 medium leeks, white and light green parts thinly sliced

1 small head cabbage, shredded

1/2 head garlic,  finely chopped

2 medium potatoes, peeled and diced

2 cups chicken or vegetable stock

2-4 thyme branches, additional for garnish

Sausage or smoked meat pieces, about 1/4 cup (optional)

1/2 teaspoon black pepper

Grated cheese, such as Parmigiano-Reggiano, to serve.

 

Sauté the leeks and cook until soft and golden around the edges, add the cabbage and cook until caramelized, about 10 minutes.  Stir in potatoes, stock and thyme. Simmer for about an hour until potato falls apart. Add more water, as needed, to reach the desired consistency. Season with black pepper and serve, topped with cheese. Serves four.

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