SAVOY CABBAGE SOUP RECIPES RECIPES

Name: Savoy Cabbage Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 2 tablespoons extra virgin olive oil; 2 fresh bay leaves; 2 medium maui onions (Peeled and Chopped); 2 medium carrots (Peeled and Chopped); 1/2 lb celeriac (Peeled and Chopped); 2 tablespoons fresh garlic, chopped; 3 tablespoons summer savory (Chopped and split); 2 tablespoons French thyme (Chopped); 1/2 cup cilantro (Chopped and split); 2 teaspoons fine sea salt; 2 teaspoons fresh cracked pepper; 1 cup white wine (Bryara Portuguese); 8 cups homemade vegetable stock (fortified); 2 medium russet potatoes (Peeled and Chopped); 1/4 lb rutabaga (Peeled and Chopped); 3/4 lb fresh green beans (Blue Lake,Trimmed); 4 roma tomatoes (Chopped); 2 lbs savoy cabbage (Core removed and Sliced Thin); 8 cups Baby Spinach (Washed)

SAVOY CABBAGE SOUP RECIPE - FOOD.COM

Savoy Cabbage Soup Recipe - Food.com image

Savoy Cabbage is milder then green cabbage. Fresh herbs, Fresh vegetables and "Bryara White Wine" from Portugal infuse a wonderful flavor into this soup.

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

2 tablespoons extra virgin olive oil
2 fresh bay leaves
2 medium maui onions (Peeled and Chopped)
2 medium carrots (Peeled and Chopped)
1/2 lb celeriac (Peeled and Chopped)
2 tablespoons fresh garlic, chopped
3 tablespoons summer savory (Chopped and split)
2 tablespoons French thyme (Chopped)
1/2 cup cilantro (Chopped and split)
2 teaspoons fine sea salt
2 teaspoons fresh cracked pepper
1 cup white wine (Bryara Portuguese)
8 cups homemade vegetable stock (fortified)
2 medium russet potatoes (Peeled and Chopped)
1/4 lb rutabaga (Peeled and Chopped)
3/4 lb fresh green beans (Blue Lake,Trimmed)
4 roma tomatoes (Chopped)
2 lbs savoy cabbage (Core removed and Sliced Thin)
8 cups Baby Spinach (Washed)

Steps:

In a Dutch oven heat olive oil and bay leaves.
Add onions, carrots, celeriac root, garlic, 1-tablespoon summer savory, fresh thyme, 1/4-cup cilantro, sea salt, black pepper and sweat vegetable 4-6 minutes or until tender.
Add white Bryra wine and reduce by half.
Add vegetable stock, potatoes, rutabagas, green beans, tomatoes and savoy cabbage. Stir the soup, do not cover.
Bring the soup to a full boil and reduce to a simmer for 20-minutes.
Add remaining summer savoy, cilantro and stir the soup. Season soup with sea salt and fresh cracked black pepper to taste.
Place soup in warm bowls adding 1-cup fresh baby spinach and serve.

Nutrition Facts : Calories 194.8, FatContent 4.1, SaturatedFatContent 0.7, CholesterolContent 0, SodiumContent 689.9, CarbohydrateContent 32.3, FiberContent 9.6, SugarContent 8.8, ProteinContent 6.6

SAVOY CABBAGE POTATO SOUP RECIPE - FOOD.COM

Savoy Cabbage Potato Soup Recipe - Food.com image

This is what I came up with having to use up a big head of savoy cabbage. It's super easy to make and perfect for one of those chilly autumn or winter days when all you want to do is snuggle up on the couch with something hot in your hands.

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 head savoy cabbage (about 500g)
1150 g potatoes
2 red onions
2 small white onions
2 garlic cloves
1 1/2 liters vegetable broth
2 tablespoons oil
nutmeg, black pepper, salt to season with

Steps:

Peel, wash and dice the potatoes. Clean and wash the savoy cabbage and cut it into small and short strips. Cut the onion into slices and peel the garlic.
Heat the oil in a big cast iron pot and once it's hot press the garlic into it. Fry with the onions for about 1 min or until golden brown.
Add the potatoes and the savoy cabbage. Fry for another 2 minutes or so and then add the vegetable broth.
Once the savoy cabbage has shrunken a bit, cover and let simmer for 25-30 minutes until vegetables are tender.
Season to taste and blend with a hand-held blender. The soup should still be lumpy. If it's too thick for your taste, add some more broth to it.
Serve with oven-warm bread.

Nutrition Facts : Calories 319.7, FatContent 7.2, SaturatedFatContent 1, CholesterolContent 0, SodiumContent 21.1, CarbohydrateContent 59.1, FiberContent 7.9, SugarContent 6.1, ProteinContent 6.9

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