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Potato, Leek, and Cabbage Soup

Posted Mar 25 2011 11:26am
*Make sure to enter my  Love Grown Foods granola giveaway ! Leave a comment until Saturday at  midnight for your chance at Oats + Love!*

Remember those beautiful tree photos from yesterday? Well, the tree is crying right now because it’s covered in snow! Today is a messy, messy day and it’s looking like tomorrow won’t be much better. Happy Friday?

I’m reposting this photo to remind myself of what it was like on Wednesday.


Last night we had Girls on the Run in the absolute freezing temperatures. We talked about body image being on the inside rather than on the outside, and the girls had to name all kinds of beautiful things about themselves that weren't about looks. We got a lot of great responses but I think my favorites were:

Compassionate
Courageous
“Just me!”

Funny story: I held on to a girl’s cell phone during practice (she’s 9...). I told her multiple times to ask for her phone after practice but we both forgot and I was halfway home before I remembered. When I handed it to her and jokingly asked why she didn’t remember, she responded, “I was going to ask, but you told me to just keep running!”

That’s Girls on the Run for you :)

It was so cold and crappy out last night that I had only one food on my mind: soup. The soup I really wanted to make required bacon and homemade croutons (well, it didn’t require homemade croutons, but I wanted to do it right!), so I went for the easier option. Ingredients for Potato, Green Cabbage, and Leek soup with Crème Fraîche from Bon Appetit included:

Ÿ      1/2 cup crème fraîche or sour cream
Ÿ      1 tbsp fresh lemon juice
Ÿ      1/4 tsp lemon zest Ÿ      2 tbsp butter, divided Ÿ      1 tbsp extra-virgin olive oil Ÿ      6 cups diced green cabbage (about 1/2 medium head) Ÿ      3 cups chopped leeks (white and pale green parts only; 3 to 4 large) Ÿ      3 garlic cloves, minced Ÿ      3 cups 1/2-inch cubes peeled potatoes (just over a pound; Yukon recommended, I used Russet) Ÿ      1 bay leaf Ÿ      6 cups (or more) chicken broth Ÿ      2 tbsp chopped fresh chives (for garnish)
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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.


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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.


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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 Yukon potatoes had I had them; I think it would give the soup more of a “buttery” feel.

This would be perfect in a bread bowl too!


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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!)
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