1 tbsp fresh lemon juice 1/4 tsp lemon zest
2 tbsp butter, divided
1 tbsp extra-virgin olive oil
6 cups diced green cabbage (about 1/2 medium head)
3 cups chopped leeks (white and pale green parts only; large)
3 garlic cloves, minced
3 cups 1/2-inch cubes peeled potatoes (just over a pound;
1 bay leaf
6 cups (or more) chicken broth
2 tbsp chopped fresh chives (for garnish)
First things first, let’s talk about crème fraîche. Basically, this is a French term for a cream very much like the American sour cream, just “soured” at a different point. Sour cream is a widely-used substitute but you can make crème fraîche at home with whipping cream and buttermilk, if you choose to. Don’t let the fancy term fool you into thinking you can’t cook with it!
For this recipe, whisk together the crème fraîche or sour cream, lemon juice and zest. Cover and chill until soup is done.
Chop your veggies next. Make sure to thoroughly clean your leeks! Because leeks have so many layers, they hold dirt throughout. It's actually best to separate the layers and let float in a bowl of water for a few seconds. I went through each piece like a fan under sprinkling water and made sure to get all the dirt out.
Heat 1 tablespoon butter and olive oil in a large stock pot on medium-high heat. Add your cabbage, season with salt and pepper, and sauté until tender but not brown, about 6-8 minutes. Reserve one cup of cabbage aside for garnish.
Add 1 tablespoon butter to the cabbage, then add leeks and garlic. Sauté over medium-high heat until soft, about 3 minutes. Stir in potatoes and bay leaf. Add your broth and bring to a boil. Reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20-25 minutes. Discard bay leaf.
Working in batches, transfer soup to a blender and puree until smooth. After all soup is returned to pot, simmer through and add more broth if you’d like to thin out the soup (we didn’t).
Ladle into bowls and garnish with the set-aside cabbage, crème fraîche, and chives. We added a little shaved Parmesan as well.
Overall, this was a very tasty soup, and I highly recommend dipping some bread into it! It had a very mild onion taste that I loved. I would have used
This would be perfect in a bread bowl too!
Have an awesome Friday, friends!
Question: What's your favorite way to incorporate leeks?
(I recently saw a leek salad I'm dying to try!)