Creamy Cabbage Soup With Ham and Roquefort Croutons
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1teaspoon olive oil
- ¾cup onion, diced
- 3cups chicken broth, homemade or canned (low-sodium)
- ¼teaspoon caraway seeds
- 1large potato, peeled and quartered
- ½head Savoy cabbage, cored and cut into 2-inch chunks
- 3tablespoons heavy cream
- ½pound smoked ham, cut into ¼-inch cubes
- 1teaspoon salt
- Freshly ground pepper to taste
- 1small sourdough baguette, cut across into ⅛-inch thick slices
- ¼pound Roquefort cheese, crumbled
The Soup
The Croutons
Nutritional analysis per serving (4 servings)
585 calories; 19 grams fat; 10 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 72 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 32 grams protein; 1750 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.
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Preparation
- Step 1
To make the soup, heat the olive oil in a large saucepan. Add the onion and cook until softened, about 5 minutes. Add the chicken broth, caraway seeds, potato and cabbage and bring to a boil. Lower the heat and simmer until the cabbage and potato are soft, about 25 minutes. Scrape the mixture into a blender and blend until smooth. Return the puree to the pan and stir in the cream, ham, salt and pepper. Warm the soup over low heat.
- Step 2
To make the croutons, preheat oven to 350 degrees. Place the bread slices on a baking sheet and cover each slice with crumbled Roquefort. Bake until croutons are crisp and the cheese is melted, about 5 minutes. Ladle the soup into 4 bowls and top each with 3 croutons. Serve immediately, passing remaining croutons separately.
Private Notes
Comments
Better than the sum of its parts. Use immersion blender. Toasted focaccia that was sliced thin, cut up and sprinkled and crumbled blue direct onto soup.
I found this online: "A head of savoy cabbage can weigh between 6–8 lbs, though the exact weight can vary depending on the size of the cabbage." That's a lot of cabbage. I wish the NYT recipes specified weights of vegetables rather "half a cabbage" or "2 cups chopped carrots". That would make it easier to shop for. I made the soup anyway, but with regular cabbage and thinned with milk, not cream, and we loved it. But do I remember how much cabbage I used? Hope it's as good the second time...
What about the ham that was listed as an ingredient - you forgot to add the ham and how to treat it during the cooking process.
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