Cabbage Soup

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Ingredients

Serves 4

• 1 head of green cabbage (not too big)
• 4 potatoes (charlotte)
• 3 carrots
• 2 onions
• 2 garlic cloves
• 6 ¼ cups (1.5 l) of water or chicken stock
• 1 bouquet garni (parsley, laurel, thyme)
• olive oil
• Salt
• Black pepper from a pepper mill
  

Preparation

• 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

Presentation:

• After cooking, remove the bouquet garni and pour the soup in a soup tureen or directly into the soup plates.
  

Suggestion

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.