Friday, April 27, 2012
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.
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).
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.
Leek and Cabbage Soup
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
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.