Hearty Cabbage and Potato Soup
Ingredients
- 1/2-3/4 head of cabbage, corded and sliced into thin ribbons
- 5 medium sized potatoes, scrubbed and diced
- 1 large leek, rinsed and sliced into thin half moons
- 4 garlic cloves, minced
- 6 cups stock
- 1/4 cup extra virgin olive oil
- Salt & pepper to taste
- 1/2 cup grated Pecorino Romano cheese
Directions
- Warm the olive oil in a large pot over medium-high heat.
- Add the diced potatoes and some salt.
- Cover and cook until tender and starting to brown.
- Stir in the leeks slices and minced garlic. Again, cover the pot and let it cook until the leeks are tender.
- Add the stock and bring the pot up to a light boil.
- Stir in the cabbage ribbons and cook until the cabbage softens.
- Season with salt and pepper to taste.*
- Serve it up. Top each bowl of soup with some of the grated cheese.
Alternatives
- Great flavor additions to this soup would (of course) bacon or white beans of both.
- Don't have leeks, substitute with a yellow onion.
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