Cabbage Leek Soup
|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)|
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.