Cream of Cabbage Soup blends potatoes, cheese, leek, and sausage with Savoy Cabbage for a perfect assembly of flavors. Spectacular.
Cream of Cabbage Soup
Author: Epicurus.com Kitchens
Recipe type: Soups and Stews
Serves: 4 to 6 servings
- 1 1/2 pounds (700 g) Savoy cabbage
- scant 1 1/2 pints (800 ml) beef or chicken stock
- 1 clove garlic
- 2 sprigs parsley
- 2 sprigs basil
- 1 leek
- 1 medium-sized floury potato (Russet)
- 4 ounces (120 g) spicy sliceable sausage
- 2 fluid ounces (50 ml) light cream
- 1 ounce (30 g) grated Gruyere or Emmenthal cheese
- 2 Tablespoons finely chopped parsley
- salt and black peppercorns
- serve with: croutons
- Trim, prepare and wash the cabbage, cut lengthwise into quarters, take out the hard core and largest ribs, rinse and drain well.
- Cut the leaves into very thin strips and place in a large pot with the stock, the herbs and 5 black peppercorns.
- Trim and wash the leek; slice it into rings; peel the potato and cut into small pieces; add both to the soup with 1/2 tsp salt, cover, bring to the boil and simmer for 50 minutes.
- Remove the skin of the sausage (a highly flavored and rather fatty sausage made with plenty of paprika is best) and dice.
- Heat a non-stick frying pan and when it is very hot, fry the sausage for 2-3 minutes, turning the pieces with a non-stick spatula.
- The sausage should be crisp; drain off and discard all the fat it has released and leave the pieces to finish draining on kitchen paper.
- When the cabbage is very tender, use a hand-held electric beater to reduce the soup to a creamy consistency or allow to cool a little and process in batches in the blender, then return to the saucepan and reheat to just below boiling point.
- Draw aside from the heat; add salt to taste, stir in the cheese, cream, parsley and sausage. Sprinkle with croutons and serve.