Potato and Cabbage Soup

Potato and Cabbage Soup

We are in a cool snap in Wisconsin with temperatures in the single digits and below zero.  This is a soup that just works for this type of weather.  It makes you forget the chill. If you do not have fresh herbs, you can use dried herbs just use 1 teaspoon instead.

3

3 tablespoons  olive oil

4 teaspoons of smoked paprika

1 large onion, diced

1 leek, white and tender green parts thinly sliced

1 carrot, thinly sliced

1/2 cup dry white wine

6 parsley sprigs

6 thyme sprigs

1 bay leaf

1 pound small red potatoes thinly sliced

6 cups veggie stock

4 cups green cabbage finely shredded

salt and freshly ground pepper

2 tablespoons snipped chives

3 1/2 slices of country bread cut into cubes

2 garlic cloves lightly smashed

2 tablespoons minced parsley

1. In a soup pot, heat 1 tablespoon of the oil.

2. Add the onion, leek, and carrot and cook over low heat until softened, 10 minutes.

3. Add the wine and simmer until nearly evaporated, 5 minutes.

4. Tie the parsley sprigs, thyme sprigs and bay leaf with string; add to the pot along with the potatoes and stock.

5. Bring to a boil, then simmer until the potatoes are tender, 10 minutes.

6. Add the cabbage, season with salt and pepper and simmer until the cabbage is tender, 10 to 15 minutes longer.

7. Discard the herb bundle.

8. Stir in the chives.

9. Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of oil.

10. Add the bread and garlic and cook over moderate heat, stirring, until the croutons are golden brown 6 minutes; discard the garlic.

11. Season with salt and sprinkle with the parsley.

12. Ladle the soup into deep bowls.

13. Sprinkle with the croutons and serve.