Potato and Cabbage Soup

Name: Potato and Cabbage Soup
Yield: serves 6-8
Ingredients: 2 pounds yukon gold, or russet potatoes, cut into 1/2 inch squares; 1 medium shallot, minced; 1 medium garlic clove, minced; 1/2 head savoy cabbage, chopped; 1 medium carrot, halved and chopped; 2 tablespoon flour; 4 cups stock; 1 cup heavy cream; 1 sprig fresh thyme, or 1/4 t dried thyme; 2 tablespoon butter; salt and pepper

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A good soup is a delicate balancing act. Each part creating a separate but harmonious tone, complementing the other voices and combining to create one incredible taste. Blending a portion of this soup gives it a silky texture, and browning the veggies, along with using prepared stock, adds depth of flavor without having to simmer for hours.

SERVING SIZE

serves 6-8

INGREDIENTS

2 pounds yukon gold, or russet potatoes, cut into 1/2 inch squares

1 medium shallot, minced

1 medium garlic clove, minced

1/2 head savoy cabbage, chopped

1 medium carrot, halved and chopped

2 tablespoon flour

4 cups stock

1 cup heavy cream

1 sprig fresh thyme, or 1/4 t dried thyme

2 tablespoon butter

salt and pepper

A good soup is a delicate balancing act. Each part creating a separate but harmonious tone, complementing the other voices and combining to create one incredible taste. Blending a portion of this soup gives it a silky texture, and browning the veggies, along with using prepared stock, adds depth of flavor without having to simmer for hours.

INSTRUCTIONS

In a large pot melt butter over medium high heat.

Add shallots and garlic and sauté until beginning to brown, about 5 minutes. Add carrot and cabbage and sauté for another two minutes or until cabbage slightly wilts. Add flour and stir to coat evenly. Whisk in cream and stock, and stir in potatoes and thyme. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 8 minutes.

Remove 4 cups of soup and blend in batches until smooth—be careful, hot soup will expand when blended so do not fill blender more than half full! Return blended portion to pot and stir to combine. Season with salt and pepper to taste. Garnish with chopped parsley before serving.

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