Potato-Cabbage Soup

Potato-Cabbage Soup
William Meppem
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preparation
10
minutes
cooking
30
minutes
Serves 4

Ingredients

1
tablespoon
olive oil
1
tablespoon
unsalted butter
1/2
head Savoy cabbage, shredded
3
scallions, trimmed and chopped
3
garlic cloves, peeled and halved
kosher salt
4
cups
chicken broth
1
pound
Idaho potatoes, peeled and cut into 1/2-inch thick slices
3
dried bay leaves

Directions

  1. Heat the oil and butter in a large saucepan over medium heat.
  2. Add the cabbage, scallions, garlic, and ½ teaspoon salt. Cook until the cabbage is slightly softened, about 5 minutes. Remove ⅓ cup of the cabbage and set aside.
  3. Add the broth, potatoes, and bay leaves. Simmer, covered, until the potatoes and cabbage are tender, about 15 minutes. Discard the bay leaves.
  4. Using a blender, puree the soup until smooth. Before serving, sprinkle the soup with the reserved cabbage.
Kay Chun
March 2003

Nutritional Information

  • Per Serving
  • Calories 207
  • Calcium 114 mg
  • Carbohydrate 32 g
  • Cholesterol 8 mg
  • Fat 7 g
  • Fiber 10 g
  • Iron 2 mg
  • Protein 9 mg
  • Sat Fat 2 g
  • Sodium 745 mg
What does this mean? See Nutrition 101.

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