Norman
<< Back

Savoy Cabbage Soup with Jumbo Parmesan Croutons

Comments:  Cabbage makes an especially hearty soup.  Add an oversized crouton covered with Parmesan cheese and you have dinner.  You may want to serve the soup with a fork and knife to cut up the crouton.  This soup is better with mild, nutty tasting Savoy cabbage, but still good with green cabbage.   Serves 6 as a main course

1 small headSavoycabbage (about 2 lbs)                  4 Tbls extra-virgin olive oil

2 medium onions, chopped fine                                  3 medium garlic cloves, minced

7 cups chicken or vegetable stock                               salt

6 slices country white bread (each 3 to 4 inches across and ¾ inch thick) or whole wheat

6 Tbls grated Parmesan cheese, plus extra for the table.

1-Remove any tough or dry outer leaves from the head of cabbage.  Quarter the cabbage through the stem end.  Cut out and discard the hard piece of the core at the base of each quarter.  Slice the cabbage crosswise into thin strips.  (You should have about 10 cups.)

2-Heat 2 TBLS of the oil in a large casserole or Dutch oven.   Add the onions and saute’ over medium heat until golden, about 6 minutes.  Add the garlic and continue cooking until fragrant, about 1 minute.

3- Add the cabbage to the pot.

3- Add the cabbage to the pot and stir to coat with oil.  Cook until slightly wilted, about 5 minutes.  Add the stock and salt and pepper to taste.  Bring to a boil, reduce heat to medium-low, cover, and simmer until the cabbage is tender, about 1 hour.  Adjust the seasonings.

When the soup is almost ready, preheat the boiler.  Brush the remaining 2 Tbls of oil over both sides on=f the bread slices.  Place the bread on a baking sheet and broil until crisp on the first side.  Remove the baking sheet from the oven, turn the bread slices, and sprinkle the cheese over the untoasted side of the bread slices.  Return the baking sheet to the broiler and broil until the bread is ceisp on the second side and the cheese has melted.  Watch carefulloy to make sure the croutons do not burn.

5- Ladle the soup into individual  bowls.  Float one crouton, cheese side up, in each bowl.  Serve immediately, passing more grated cheese at the table.

 

 


Search recipes

Recipe Product Tags