savoy cabbage and parmesan soup
How to make savoy cabbage and parmesan soup recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
4 tablespoons olive oil
1 onion, chopped
2 garlic cloves, crushed
½ teaspoon fennel seeds
1 Savoy cabbage
1 potato, peeled and diced
1 litre (1¾ pints) vegetable stock
75 g (3 oz) grated Parmesan cheese, plus extra 1 tablespoon to serve
salt and pepper
crusty bread, to serve
Method:
Heat 2 tablespoons of the olive oil in a saucepan and sauté the onion, garlic and fennel seeds for 3–4 minutes.
Shred 4 leaves of the cabbage and reserve. Finely shred the remaining cabbage, add to the pan with the diced potato and cook for 3–4 minutes, then pour in the stock.
Simmer for 10 minutes, until the potato is tender. Stir in the grated Parmesan.
Blend with a stick blender, or in a food processor, until smooth. Season to taste.
Heat the remaining olive oil and stir-fry the reserved cabbage. Top each bowl of soup with the fried cabbage.
Serve sprinkled with extra grated Parmesan, and slices of crusty bread on the side.
For rice with Savoy cabbage, heat 3 tablespoons olive oil in a frying pan and sauté 1 chopped onion for 2–3 minutes. Stir in 450 g (14½ oz) finely shredded Savoy cabbage and cook, stirring, until wilted.
Stir in 250 g (8 oz) Arborio rice and 1 litre (1¾ pints) vegetable stock. Bring to the boil and simmer for 15–16 minutes, until the rice is al dente. Stir in 25 g (1 oz) butter and 40 g (1¾ oz) grated Parmesan, season and serve. Total cooking time 20 minutes.
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