Cabbage and Parmesan Rind Soup

Parmesan rind imparts the same distinct, savory flavor of the cheese into this soup and allows you to make the most of your food purchases.
By Sara Clevering
Cabbage and Parmesan Rind Soup

Cabbage and Parmesan Rind Soup
 
Prep Time
Cook Time
Total Time
 
Parmesan rind imparts the same distinct, savory flavor of the cheese into this soup and allows you to make the most of your food purchases.
Author:
Recipe Type: Soup
Ingredients
  • 3T olive oil
  • 1 onion, sliced
  • 2 clove garlic, minced
  • ½t caraway seed
  • one medium head of Savoy Cabbage, shredded, with outer leaves reserved for garnish.
  • one potato, peeled and chopped into ½-inch cubes
  • 1 dried hot pepper
  • 4 c chicken or vegetable stock and 2c water
  • 3 ounces parmesan rind (3-4 ends)
  • Parmesan cheese and caraway, for garnish
Instructions
  1. Heat the oil in a deep soup pot over medium low and add the onion. Saute gently until soft, about 5-10 minutes.
  2. Add the caraway seed and garlic and stir, then cook two minutes more. Add the cabbage and potatoes and cook a few minutes more, until the cabbage starts to color.
  3. Add the hot pepper, the parmesan rind, and the stock and bring to a boil.
  4. Reduce to a simmer and cook about 20 minutes, or until the potato is soft. Add more water or stock if needed.
  5. When ready, use an immersion blender to break up the soup. You don’t want to puree it, but rather convert into something thick and stew-like. Adjust for salt and pepper.
  6. Ladle into soup bowls. Shred the cabbage leaves reserved for garnish, and sprinkle a few shredded pieces into each bowl. Grate parmesan over the leaves and scatter a few caraway seeds over each bowl.

Sara Clevering

Sara sees cooking and baking as a delicious way to connect with the past and travel the world from her kitchen. She is commited to preparing homemade, unprocessed meals for her family and is always looking for tricks to fit this into a busy schedule. Sara is currently in the Boston area after several years living in London, Spain, and the Czech Republic, and travelling extensively in Eastern and Western Europe, always making sure to experience local culture through food. She also blogs with her sisters at www.threecleversisters.com

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