Cabbage, Potato and Leek Soup

Cabbage, Potato and Leek Soup

My latest batch of soup comes from my latest batch of inspiration from Tamar Adler’s book An Everlasting Meal. Her book is filled with chapter after chapter of vibrant prose that feels like her ingredients are leaving the page and entering your own kitchen. She writes eloquently about understated ingredients like cabbage and anchovies, which I believe would inspire any obstinate eater to give them another taste.

For me, I had a sudden urge to cook cabbage. How many people can say that they crave cabbage? Rabbits aren’t people, so they don’t count. The giant cabbage head I bought at the farmers market cost me a whopping $1. Combined with leeks and potatoes from the market and my vegetable stock made from scraps, this recipe came to a grand total of… $3. Economical, graceful, and delicious. That’s what Adler’s cooking is all about. That’s what my kitchen is all about.

Cabbage, Potato and Leek Soup

This recipe requires a little patience; the soup has to cook for at least an hour to get its savory and deliciously melty flavors. But it doesn’t need much watching. I went down the street to get some more coffee beans and talk to a few friends while it cooked. Double win.

None of the ingredients needs to be exact. I used roughly half my large cabbage head, about eight small potatoes in place of the larger russet potatoes, and the remainders of two large leeks. My potatoes were more tender to begin with, so the soup came together quicker. Taste or squish a potato from the pot to see if it’s ready. As always, the amounts below are merely guidelines; the best kind of cooking allows for liberal adjustments.

Cabbage, Potato and Leek Soup Cabbage, Potato and Leek Soup

Cabbage, Potato and Leek Soup Cabbage, Potato and Leek Soup

Cabbage, Potato and Leek Soup

Serves: 4

Cabbage, Potato and Leek Soup

Ingredients

6 tbsp butter
3 medium leeks, thinly sliced
1/2 large cabbage, shredded (about 8 cups)
2 garlic cloves, minced
2 medium russett potatoes, peeled and diced
3-4 cups vegetable stock
salt and pepper
2 thyme branches
parmesan cheese, to top

Directions

Melt the butter in a large pot over medium heat and add the leeks. Cook, stirring occasionally, until they are golden brown, 5-7 minutes. Add the cabbage and garlic, stirring occasionally until the cabbage begins to caramelize, 10-15 minutes.

Stir in 3 cups of vegetable stock, potatoes, and thyme. Season with salt and pepper to taste. Bring to a boil then reduce to a simmer and cook, partly covered, until potatoes are falling apart, about 45 minutes. Add more vegetable stock from the remaining cup while cooking to reach desired consistency. Serve with parmesan cheese and freshly ground black pepper on top. Enjoy!

Notes

Adapted from The New York Times

http://mackincheese.com/cabbage-potato-and-leek-soup/

3 Thoughts on “Cabbage, Potato and Leek Soup

  1. Pingback: On Vegetable Stock | Mackin' Cheese

  2. Another yummo…..many great soups are cabbage based ….like Borsht ….I have never made that…but have eaten many times …main ingredient red cabbage….really great flavor !!!

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