In anticipation of another huge snowstorm coming tonight, I am making Deborah Madison’s wonderful Cabbage Soup. It is so easy and delicious!
1 1# Savoy cabbage, quartered, cored and sliced
2-3 T. Butter
1 large Leek, quartered, chopped and rinsed
1 large Yukon gold potato, peeled and roughly chopped
sea salt and fresh pepper
Rustic bread, sliced
Sliced Gorgonzola or Blue Cheese, like Maytag or Point Reyes
You should have about 5-6 cups of sliced cabbage. Bring 3 quarts of water to a boil and blanch the cabbage one minute. Drain,
Melt butter in soup pot. Add leek and potato ad cook for two minutes. Add cabbage and 1 t. salt. Pour over 5 cups water, bring to a boil and simmer for 20 minutes, covered, until the potato is tender.
Tear bread into small pieces and to pot. Turn off heat and let stand 10 minutes. Ladle into soup bowls and top with gorgonzola. Break up the bread as you eat the soup.
You can also omit the bread and gorgonzola and simply garnish the soup with sour cream-divine!