Sarasota's Creamy Cabbage Soup

8
Servings
10m
Prep Time
45m
Cook Time
55m
Ready In


"Cabbage is one of my all time favorite vegetables, because it is so versatile. Grilled, stuffed, baked, shredded, salads, and ... of course soup. This is a little richer, than a broth or tomato based soup; but, it is really delicious; and it makes a lot of soup. The potato adds a little 'hearty-ness' to the soup; and the bacon drippings used to cook the vegetables, gives it a richness. Obviously, you could leave out the bacon, it you want to keep it "meat free." A perfect soup ... for a cold night."

Original recipe yields 8 servings
OK
  • Garnish:

Nutritional

  • Serving Size: 1 (335.3 g)
  • Calories 238.5
  • Total Fat - 13 g
  • Saturated Fat - 7 g
  • Cholesterol - 48.1 mg
  • Sodium - 1189.7 mg
  • Total Carbohydrate - 13.6 g
  • Dietary Fiber - 1.9 g
  • Sugars - 3.6 g
  • Protein - 17.5 g
  • Calcium - 349.9 mg
  • Iron - 1.5 mg
  • Vitamin C - 33.9 mg
  • Thiamin - 0.1 mg

Step 1

Bacon ... Dice the bacon, and cook on low heat in a large pot. If rendered slowly, you shouldn't need any oil - just go slow. Once the bacon is crisp (about 5 minutes or less); remove to a plate lined with a paper towel; this will be used as a garnish later. But, make sure to reserve the drippings.

Step 2

Base ... To the pot with the bacon drippings; add the onion, garlic, leeks, scallions, and a pinch of both salt and pepper; then, continue to cook on a low heat so they sweat. You DO NOT want them to brown. This should take a good 5-7 minutes.

Step 3

Potatoes, Cabbage, and Broth ... Deglaze with the wine (I use 1/3 cup); then, add the cabbage, potatoes, and stir to combine. Add the broth, bay leaf, parmesan rind if you have it ... if not, wait to add any grated parmesan; and bring to a light boil. Then, reduce to medium low heat, and cook for at least 20-25 minutes until the cabbage and potatoes are tender.

Step 4

Puree ... Now, I like to puree mine - however, this soup can easily be served as is. It is just a personal preference. When pureed, the potatoes naturally thickens the soup; and, creates a creamy like consistency. To puree - I like my immersion blender; but, you can also use a standard blender. But, you will have to blend in batches. Not all the soup will fit into the blender. Blend until you get a semi smooth consistency. I like a little texture "still a little chunky,' so I don't blend it too much.

Step 5

Finish ... Once the soup is pureed, add the cream, milk, swiss cheese; and, if you didn't use a parmesan rind - add the grated parmesan cheese. Mix everything to combine; and, make sure to season with salt and pepper to taste. Bring to medium heat, to warm everything up, and melt the cheese. Then, check the seasonings one more time.

Step 6

Serve, Garnish, and ENJOY! ... First, if you added a parmesan rind, make sure to remove that. Also, remove the bay leaf. Then, serve, and garnish with the cooked bacon, homemade croutons or a toasted baguette slice; and fresh chives. It is hearty and delicious. A perfect cold weather soup. You could always add more potato, or even use milk vs cream. But, I have found this mixture to work best.

Tips & Variations


No special items needed.

Related

Margarita

This was the best cabbage soup ever! I didn't have leeks or scallions so I used a regular yellow onion, garnished with croutons and green onions, I can't wait to make this again, thanks for such a great recipe!

review by:
(16 Sep 2013)