Yield:
6 Servings
- 4
Tablespoons butter
- 2
cups shredded cabbage
- 1
1/2 pounds potatoes, peeled and cut into 1-inch pieces
- 1
pound leeks (white and pale green parts only), washed and chopped
- 5
cups chicken stock or canned low-salt broth
- Salt
and white pepper to taste
- Pinch
of ground nutmeg
- 1
1/4 cups half-and-half
- 3
Tablespoons minced fresh parsley, or 1 Tablespoon dried
In
a large saucepan, melt the butter over medium heat. Stir in the cabbage,
potatoes, and leeks, cover, and cook over medium heat until slightly
tender, 10 to 12 minutes. Add the stock or broth and bring to a boil.
Cover, reduce heat to a simmer, and cook until the vegetables are
soft, 15 to 20 minutes. Season with salt, pepper, and nutmeg. Transfer
to a blender or food processor and process in batches until smooth.
(To make ahead, cover and refrigerate for up to 12 hours.) Return
the puree to the same saucepan over medium heat and whisk in the half-and-half.
Heat through over medium heat. Ladle soup into bowls and sprinkle
with the parsley.
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