01.01.2003 -soup - cabbage
Quite possibly the most traditional of soups
, its recipe constantly rewritten during its long evolution through the ages. Today I'll help you (re)discover its basic preparation, which can still be appreciated in Franche-Comté or Bourgogne. »
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||potage - hot starter - cabbage – green cabbage - soup
|Level of difficulty
||40 min preparation, 35 min cooking time
- Peel the cabbage leaves from the head after washing, cutting out the core, and removing the largest outer leaves
- Next cut each leaf into thin strips
- Blanch the strips of cabbage for 2 minutes in a large amount of salted, boiling water.
- Finally, run cold water over the strips and let drain
- Peel the potatoes and carrots
- Next, cut them into small pieces
- Peel the garlic, then crush it in a small mortar
- Peel the onions and mince them
- In a large stockpot, cook the onions and the garlic in a little olive oil for no longer than a few minutes so as not to brown them
- Next add the vegetables, the bouquet garni, some salt and pepper, and pour in the water
- As soon as it boils, partially cover the stockpot, lower the heat to minimum, and let simmer for 30 minutes
- After cooking, remove the bouquet garni and pour the soup in a soup tureen or directly into the soup plates.
To transform this soup into a whole meal, add a whole dried sausage in the stockpot 5 minutes before it’s done.
Take the sausage back out of the soup, remove the skin and cut it into slices
Finally, add a few slices to each soup plate.
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