Cabbage soup
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Ingredients
1 tbsp olive oil or rapeseed oil
60g butter
1 onion, finely chopped
2-3 cloves of garlic, finely chopped
1 large potato, peeled and cut into small cubes
500g green cabbage, shredded
1l stock
100ml single cream
sea salt and freshly-cracked black pepper
a handful of parsley or chervil, finely chopped
Method
Heat the oil and butter in a large saucepan or casserole over a medium-high heat.
Add the onion and move around the pan for a few minutes until starting to soften and turn translucent.
Add the garlic and potato and cook for another 3-4 minutes, coating everything in buttery oil. Season a little with some sea salt and black pepper.
Add the cabbage next followed shortly after by the hot stock. Bring to the boil and then turn down to a gentle simmer. Cook like this until the potato is cooked all the way through.
Use a good stick blender or large food processor to blitz the soup until very smooth.
Check for seasoning and then stir in the cream and garnish heavily with chopped herbs.
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