Leek and Cabbage Soup

Friday, April 27, 2012

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Since we are now familiar with leeks from this post, let's get busy. As promised, today's recipe is for a leek and cabbage soup. As mentioned in the previous post, leek greens are very flavorful and too often end up in the waste basket. But today we are using both white and green parts of the leek, as the cooking time is long enough for us to get away with it.

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In this recipe I use a fresh, small, green cabbage head, which is slightly sweeter and not quite as bitter as some more mature cabbages tend to get as they get older (similar to some people, I suppose).

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The overall cooking time for this soup is about 35-40 minutes active time. I use a splash of wine in the recipe, which I find complements most soups heavy on the onion family, such as the French onion soup. The use of wine is entirely optional, however if you're not using it, I suggest adding a tablespoon or so of white wine vinegar or something similar instead. The acidity helps break down the cabbage quicker and gives the soup a very pleasant mild hint of sourness, which goes well with the overall flavor.

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Leek and Cabbage Soup
(Serves 4)

You will need
2 tbsp olive oil
1 shallot, peeled and finely chopped
2 leeks (white and green parts), trimmed and finely sliced
1/2 head small young green cabbage, shredded
1/2 tsp salt, plus more to taste
1/4 cup white wine (optional)
4 cups vegetable stock (vegan, gluten-free)
1/8 tsp ground pepper, or to taste
1 tbsp finely chopped chives

Directions:
1. Heat oil in a medium stock pot. Sauté shallot until translucent, about 2 minutes. Add leeks, and cook, stirring frequently until leeks begin to soften, about 5 minutes. Add cabbage and 1/2 tsp salt. Cook, stirring, until cabbage begins to soften, about 10 minutes more. If using, stir in the wine, and cook until most of it is evaporated, 2-3 minutes. Add the stock and bring to a boil. Season to taste with salt and pepper. Reduce the heat to a simmer, cover and cook until cabbage is soft, 15-20 minutes more. Serve and enjoy, sprinkled with chives.

21 comments:

  1. Aha, that's what all those beautifully cleaned leeks were for! I usually save my leek greens for stock, but I'm definitely ready to try slow-cooking them as well. :)

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  2. Mmm, I'm a huge fan of soup, and this sounds PERFECT right now. Warm, light, flavorful... wishing for a bowl right now. :)

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  3. This is a very nice soup. I love the idea of using the leek greens, I agree that it seems a shame to always discard at least 2/3 of the leek.

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  4. hmmm it looks so yummy!!
    lovely blog =)
    http://www.scarlletgs.blogspot.com.br/

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  5. wow such beautiful pictures!!

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  6. I used to hate leaks, onions and the other greens but I guess I came to the point of actually wanting them in my food. This one is a must try. :)

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  7. A clean and tasty soup. Perfect for any meal with a few of homemade buns!

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  8. I just came across your blog and I think I am in love! Your sense of flavours and your detailed recipes are definitely something to be coveted!!

    I am following and I hope I will get the chance to use some of your delicious recipes soon!

    xox,
    karen

    www.rubytuesdayfashionanddesign.blogspot.com

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  9. This looks absolutely delicious! I'll have to try cooking this soon! xo

    Sunshine & Pretty Things

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  10. This is soo good & easy! Thanks for sharing (:

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  11. Oh this sounds really, really GOOD! I just know it would hit the spot for me right now. I will be making this asap!!

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  12. This is perfect for a cold Friday here in SoCal!:D

    ***** Marie *****
    allthingsmarie.com

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  13. I so wanted to try it, it looks delicious and tasty, yummy

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  14. I found this recipe after Googling for it---so glad I found it! I just cooked this soup for my family on this cold, snowy, rainy day---we emptied the pot. I will make tis soup many more times and will continue to follow your blog. Thanks for sharing this great recipe.

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  15. Jeannie - I'm very happy you liked the soup!!

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