I hasn’t stopped raining here for five days and it’s not supposed to be stopping any time soon. I am not going to complain though as I wake up this morning to the news about the earthquake and terrible Tsunami after effects in Japan and the Pacific. My thoughts are with everyone who has been affected and anyone with family or friends out there.
I’m definitely not going out in this weather which means cooking something with what I have in the fridge. I found this recipe on The Red Spoon. It may not sound very glamorous but it really is delicious, a perfect rainy day soup to warm you from the inside out. And I had all the ingredients in my fridge, bonus!!
The cabbage gives a real background flavour punch to the soup and the fried cabbage topping gives it extra texture. The creme fraiche swirl is scented with lemon zest and lifts all the other flavours to a different level. It is home comfort happiness in a bowl.
Cabbage, Potato & Leek Soup Recipe
serves 3 – 4, vegetarian/ vegan without the creme fraiche. Adapted from a The Red Spoon recipe
- 1/2 head cabbage, core removed & chopped
- 3 tbsp creme fraiche, sour cream or greek yoghurt
- zest from 1/2 lemon
- 1 tbsp lemon juice
- 2 tbsp butter (or olive oil for vegan)
- 1 tbsp olive oil
- 2 large leeks, just white & light green parts, rinsed & sliced
- 2 large garlic cloves, finely chopped
- 1 big potato, peeled and cut into 1/2 inch cubes
- 1 bay leaf
- 1 piece of parmesan rind (optional) I used Manchego rind with the black bit cut off
- 1 & 1/4 litres veg stock
- salt & black pepper
- parsley, chopped for garnish
In a large pot, heat 1 tbsp butter & 1 tbsp olive oil over a medium heat. Add the cabbage, a large pinch of salt and a grinding of pepper and cook until tender but not brown, about 5 minutes. Meanwhile, mix the creme fraiche, lemon zest & juice together in a small bowl, cover and put in the fridge.
When the cabbage is cooked, separate out 3 or 4 tablespoons into a bowl for garnish. Add the other tbsp butter to the pan with the cabbage, then add the leeks & garlic and cook for a further 2 or 3 minutes until the leeks have softened. Then stir in the potatoes, parmesan rind (if using) and the bay leaf. Add in the veg stock and season well with salt & pepper. Bring to the boil, then reduce the heat, cover and simmer for about 20 minutes until the potatoes are tender.
Remove from the heat and take out the bay leaf & parmesan rind. Blend carefully with a stick blender until smooth. Add more stock if you want to thin out the consistency (I didn’t need to), taste for seasoning and reheat to serve.
Serve the soup piping hot in warmed bowls garnished with a spoonful of the reserved cabbage, a swirl of the lemon creme fraiche, some chopped parsley and an extra grinding of black pepper.
This is feel good food, to lift the spirits and make you forget about the rain. This one’s for you Mum, enjoy!!
I’ve got to take the dog out in this….!