Savoy Cabbage Potato Soup Food

CABBAGE AND POTATO SOUP

Steps:

• Gather the ingredients.
• In a large heavy saucepan or Dutch oven, heat butter over medium-low heat; cook onion until golden in color. Stir in flour until well blended.
• Add cabbage and carrots along with broth, salt, pepper, and potatoes. Bring to a boil, stirring frequently; reduce heat to low. Cover and cook until vegetables are tender, stirring frequently, about 20 minutes.
• Add evaporated milk and stir to blend it in. Heat through, but do not boil.
• Taste and adjust seasonings, adding more salt and pepper as needed.
• Sprinkle each serving with a little minced parsley and a dash of paprika, if desired. Tips One medium cabbage, weighing about 2 pounds, should produce about 4 cups of shredded cabbage . Look for a firm and blemish-free cabbage that appears heavy for its size. Use a purple cabbage or a mix of smaller purple and green cabbages for a brighter color palette. One pound of potatoes will yield about 3 cups. Leave the potatoes unpeeled for additional texture and nutrients. Use a "waxy" (as opposed to starchy) type of potato that won't fall apart in the soup. Red-skinned potatoes, Yukon Golds, or any type of new potato are good options. Be sure to remove any spots or eyes before dicing. If you want to make the soup vegan but retain its creamy texture, substitute the cooking oil of your choice for the butter and coconut milk or another nondairy milk, such as almond or flaxseed milk, for the evaporated milk.

POTATO & SAVOY CABBAGE SOUP WITH BACON

Steps:

• Chop the onion, carrot, celery and garlic in a food processor. Heat the oil over a medium heat in a large saucepan. Add the vegetables and potatoes, season well, then reduce the heat and cover the pan. Gently cook for about 5 mins until starting to soften, then add the stock, turn up the heat and bring to the boil. Simmer for 5 mins more, or until all the vegetables are tender.
• While the soup is cooking, grill or fry the bacon until crisp, then cut into strips. Shred the cabbage, discarding the core.
• Whizz the soup in the food processor until smooth, then return to the pan and add the cabbage. Simmer for a few mins until the cabbage is just tender, then season to taste and serve scattered with the bacon.

CABBAGE, POTATO AND LEEK SOUP

Steps:

• Melt the butter in a large pot over medium-high heat, add the leeks and cook until soft and golden around the edges, 5 to 7 minutes. Add the cabbage and garlic and cook, stirring occasionally, until cabbage begins to caramelize, about 10 minutes.
• Stir in potatoes, stock, 4 cups water, salt and thyme. Bring soup to a simmer and cook, partly covered, until potatoes begin to fall apart, 45 to 50 minutes. Add more water, as needed, to reach the desired consistency. Season with black pepper and serve, topped with cheese.

SAVOY CABBAGE POTATO SOUP

Steps:

• Peel, wash and dice the potatoes. Clean and wash the savoy cabbage and cut it into small and short strips. Cut the onion into slices and peel the garlic.
• Heat the oil in a big cast iron pot and once it's hot press the garlic into it. Fry with the onions for about 1 min or until golden brown.
• Add the potatoes and the savoy cabbage. Fry for another 2 minutes or so and then add the vegetable broth.
• Once the savoy cabbage has shrunken a bit, cover and let simmer for 25-30 minutes until vegetables are tender.
• Season to taste and blend with a hand-held blender. The soup should still be lumpy. If it's too thick for your taste, add some more broth to it.
• Serve with oven-warm bread.

CREAMY POTATO-CABBAGE SOUP

Steps:

• Heat oil in a large pot over medium-high. Add cabbage and onion. Cook, stirring occasionally, until starting to wilt and brown in spots, 8 to 10 minutes. Add potatoes, carrots, broth, and 1 teaspoon salt; bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 20 minutes.
• Remove pot from heat. Stir in vinegar and remaining 1 teaspoon salt; stir in sour cream. Sprinkle with dill.

KIELBASA, POTATO AND CABBAGE SOUP

Steps:

• Heat the oil in a large Dutch oven over medium-high heat, add the kielbasa and brown. Remove the kielbasa to a paper towel-lined plate. Add the potatoes, paprika, coriander, allspice, carrots, celery, garlic, onions and some salt and pepper. Cook, partially covered, 5 to 6 minutes. Then wilt in the cabbage and season with a little nutmeg. Deglaze the pan with the beer. Add the stock and passata, then slide the kielbasa back in the pot and simmer to combine flavors, 15 minutes. Cool and store for a make-ahead meal. Reheat over medium heat. Finish the soup with the creme fraiche, herbs and lemon juice; serve in shallow bowls.