Savoy cabbage cream is basically a puree with cabbage and potatoes. A perfect vegetable velouté for the winter season, a warm and tasty soup.
Light, vegan, gluten and lactose-free recipe.
SEASONALITY of #savoycabbage – from September to April.
The best cabbages are those that have been frosted.
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 -6 people
- Cooking methods: Stove
- Cuisine: Soups, Minestrone, and Velouté
- Seasonality: Autumn, Winter
Ingredients
- 1.1 lbs savoy cabbage (or compact white cabbage)
- 2 Potatoes (about 9 oz)
- 3.3 cups water (or as needed)
- 1 leek (or 1 small onion)
- 1 carrot
- 1 celery
- 1 1/2 tsp Curry (or vegetable bouillon cube)
- 1 1/2 tsp Coarse salt
Tools
- Chopping board
- Knife well-sharpened
- Pot large
- Ladle
- Hand blender
Preparation
1. First, peel and wash the vegetables: potatoes, carrot, leek (or onion). Cut them into chunks. Wash the celery stalk and cut it into large pieces.
2. Place the chopped vegetables, curry, coarse salt, and water (enough to cover everything) in a large pot. Start cooking.
3. Meanwhile, clean the savoy cabbage and remove the outer leaves, wash it, remove the central core and the harder ribs, then cut it into thick slices. Add it to the cooking soup. If necessary, add more water.
4. Once cooked, remove the pan from the heat and use an immersion blender to homogenize the soup until it becomes creamy (if necessary, put it back on the heat to thicken).
5. Serve the hot savoy cabbage velouté with a drizzle of raw extra virgin olive oil. Optionally, add croutons and/or chopped dried herbs.
ALTERNATIVES and VARIATIONS
TRY replacing the classic potato with:
° sweet potatoes
* cauliflower
° frozen or split dried peas
All types of white cabbage (early or late) or savoy cabbage (light or dark green, purple) are suitable.
For serving, choose from:
* a drizzle of extra virgin olive oil and a chop of dried herbs (bay leaf, rosemary, and sage)
° a drizzle of raw extra virgin olive oil and bread croutons
* dilute the cream with water and reheat; add soup pasta or grains (oats, spelt, millet, barley, quinoa, rice…), and bring to cooking
° (for vegetarians only) to appeal to children’s tastes, melt inside: a cheese wedge, a tablespoon of cream, or two tablespoons of spreadable cheese.
