This week I made a soup that was a happy confluence of a few events; first I harvested a beautiful and delicious cabbage from my garden, then I wanted to make a dish to eat on St. Patrick’s Day, and finally I happened to have a bag of organic red potatoes and a pint of organic, milk fed, heavy whipping cream in the fridge. When I brought all these things together I came up with a truly standout soup that immediately earned a place in my regular soup rotation.
- 1/2 cup chopped onion
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 4 cups coarsely shredded cabbage
- 3 cups diced potato - I like unpeeled red potatoes for this recipe
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 3 cups broth (vegetable or chicken - homemade is best)
- 1 tsp salt, or to taste
- 1/2 teaspoon ground black pepper
- 1/2 tsp thyme
- 1 bay leaf
- 1 pint heavy cream
- 1 – 2 Tbsp red wine vinegar
- In a heavy stockpot, heat butter over medium-low heat then add onion and cook until beginning to lightly brown. Stir in flour until well blended and continue to cook and stir for 2-3 minutes.
- Add broth, potatoes, cabbage, celery and carrots along with salt, pepper, thyme and bay leaf. Bring to a boil, stirring frequently then reduce heat to low.
- Simmer until tender, stirring occasionally for about 20 minutes. Add cream and heat through, but do not boil.
- Taste and adjust seasonings, add more salt and pepper if needed then stir in red wine vinegar just before serving.
This post is participating in Sunday Night Soup Night