Creamy Cabbage Soup With Gruyère
- Total Time
- About 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1tablespoon extra virgin olive oil
- 1medium onion, chopped
- 1russet potato, peeled and grated
- ¾pound cabbage (about ½ medium head), cored and shredded
- Salt to taste
- 5cups water, chicken stock or vegetable stock
- 1Parmesan rind
- Freshly ground pepper to taste
- 2cups low-fat milk
- 1cup grated Gruyère cheese
- 6½-inch thick slices of French or country bread, toasted and cut into small squares
- Minced fresh chives
For Garnish
Nutritional analysis per serving (6 servings)
309 calories; 13 grams fat; 6 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 17 grams protein; 1132 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat the oil over medium heat in a large, heavy soup pot. Add the onion and cook, stirring, until tender, about 5 minutes. Add the grated potato, the shredded cabbage and ½ teaspoon salt. Stir together for a minute, taking care that the potatoes don’t stick to the pot, and add the water or stock, the Parmesan rind, and salt and pepper to taste. Bring to a simmer, cover and simmer over low heat for 30 minutes, until the vegetables are tender.
- Step 2
Add the milk to the soup. Stir to combine well and heat through without boiling. A handful at a time, stir the Gruyère into the soup and continue to stir until the cheese has melted. Taste and adjust seasonings. Remove the Parmesan rind. Serve, garnishing each bowl with a handful or toasted croutons and a sprinkling of minced chives.
Private Notes
Comments
Spectacular. Even better than French onion soup. But. Low-fat milk? Seriously? That's worse than "processed cheese food", if you ask me.
I used less broth, somewhat more onion and cabbage, and cream. Probably not even that much - I didn't measure. Maybe 3/4 C.
I will use thyme, as someone suggested, the next time.
This was really, really nice. I think the secret to a soup like this is a little caramelization. I cooked the onion in butter until it was starting to get a bit brown, then added the finely shredded cabbage, and cooked for another 5 minutes, then the grated potato, and used a metal spatula to scrape the browning potato off the bottom of the pan for another 5 min. I left the lid off to reduce, which I think was a good idea. Then followed the directions exactly, except using 2% milk.
I'm breaking my rule about commenting on a recipe I altered on my first try to say that I just happened to have roasted off a head of cabbage right before I saw this recipe (cut the head into eighths, sheet pan, olive oil, salt, 450F, flip once) so I used that instead of raw cabbage, and I love the result. The cabbage was well caramelized, and it added a lovely flavor to the soup. I might have also been a little heavy-handed with the gruyère because when I am ever not?
The rare miracle recipe that let me use up the half cabbage, broth, and a potato from my St. Patrick's Day meal, along with some leftover bits of gruyere and raclette from Christmas fondue. Delicious!
Loved this simple soup. I added thyme as others suggested and only slightly used an immersion blender - I liked it a bit chunky. I also used a few small (unpeeled) Yukon gold potatoes because that's what I had. Leftovers are delish as well.
This was a winner! I looked at various comments and made my own version. Caramelized the onion in butter and olive oil. Added half the cabbage (shredded) and cooked until starting to stick. Shredded carrot and potato was next. Remaining half cabbage was cut into 4 quarters and roasted at 450. Used 5 cups of chicken broth. 1 1/2 cups cheese - gouda and cheddar. LOTS of pepper, more salt and MISO. And a hefty half cup of half-n-half.
Advertisement