Prep 15 mins
Cook 30 mins
Try an old fashioned nourishing soup, full of healthy green things. The fresh herbs add a delicious flavour, but if you are not able to find sorrel,simply omit it. (from the local newspaper)
- 1 bay leaf
- 1 small cabbage, quartered
- 1⁄4 cup unsalted butter
- 2 leeks, sliced lengthwise and crosswise
- 1 onion, chopped
- 2 teaspoons salt
- 1⁄2 teaspoon pepper, freshly ground
- 8 cups water
- 1 1⁄2 cups new potatoes, chopped
- 1⁄4 cup parsley
- 1⁄3 cup fresh peas or 1⁄3 cup frozen peas
- 2 cups bibb lettuce, whole, quartered and sliced thinly (or fresh spinach)
- 1⁄4 cup sorrel, sliced
- creme fraiche (optional) or plain yogurt, to garnish (optional)
- Fill a pan or pot large enough to hold cabbage with water, add bay leaf, cover and bring to a boil.
- Add cabbage quarters and blanch for 3 minutes, drain, pat dry and slice cabbage thinly.
- In a large pot, heat butter, add cabbage, leeks, onion and salt and cook until softened, 5 to 10 minutes; add potatoes, parsley and 8 cups of water; add salt and pepper to taste and simmer gently for 40 minutes.
- Stir in peas, lettuce or spinach and sorrel and cook for 10 minutes more.
- Taste and adjust seasoning.
- Ladle into bowls, add 1 tablespoon creme fraiche or yoghurt, if using to each and serve.