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Cabbage Leek Soup

10min.chef's picture
Ingredients
  Leeks 8 Small
  Unsalted butter 6 Tablespoon (3/4 Stick)
  Chopped cabbage 2 Cup (32 tbs)
  Garlic 6 Clove (30 gm), chopped
  Parsnips 2 , peeled and chopped
  Chicken stock 4 Cup (64 tbs)
  Shredded red cabbage 1 Cup (16 tbs)
Directions

1. Julienne 3 of the leeks, including the green part. Set aside. Coarsely chop the whites of the remaining leeks.
2. Melt 4 tablespoons butter over medium-low heat in a large pot. Cook the chopped leeks, red cabbage, garlic, and parsnips until tender, about 15 minutes. Add chicken stock to the vegetables, bring to a boil, reduce to simmer, and cook for 35 minutes. Puree the soup in a food processor.
3. Saute the shredded cabbage and julienned leeks in the remaining butter for 3 minutes, or until their colors become bright. Reheat the soup, season, and stir in the leeks and cabbage. Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Leek
Interest: 
Quick
Preparation Time: 
5 Minutes
Cook Time: 
50 Minutes
Ready In: 
55 Minutes
Servings: 
4

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