Cabbage, potato and leek soup
By Melissa Clark for New York Times Cooking – submitted by Judi, Carnegie Hill CSA The best thing about this recipe is that you don’t have to turn on your oven to make it! This soup is great accompanied by crusty bread and composed herb butter and a nice cool glass of white wine.Don’t crowd the pan, or the cabbage will steam instead of caramelizing. You may have to do this in batches.You can freeze this soup for a month.
Ingredients
- 6 TBS unsalted butter
- 3 medium leeks white and green parts, thinly sliced
- 8 cups shredded cabbage
- 2 garlic cloves finely chopped
- 2 medium russet potatoes peeled and diced
- 2 cups chicken or vegetable stock
- 4 cups water
- 2 ½ tsp kosher salt
- 2 sprigs fresh thyme
- ½ tsp black pepper
- Grated Parmigiano-Reggiano for garnish
Instructions
- Click here for instructions (via Key Ingredient)