Cabbage and Parmesan Soup With Barley
- Total Time
- About 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon extra virgin olive oil
- 1medium onion, chopped
- 1medium head cabbage, cored and shredded (7 to 8 cups)
- 2garlic cloves, peeled and crushed
- Salt to taste
- 1large Yukon gold or ½ russet potato (about 6 ounces), peeled and diced
- 6cups water, chicken stock or vegetable stock
- 2large Parmesan rinds (2 to 3 ounces)
- Freshly ground pepper to taste
- 1cup cooked barley
- Chopped fresh dill, chives or parsley for garnish
- Freshly grated Parmesan for serving
Nutritional analysis per serving (6 servings)
160 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 23 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 8 grams protein; 1029 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
Heat oil over medium heat in a large, heavy soup pot. Add onion and cook, stirring, until tender, about 5 minutes. Add shredded cabbage, garlic, and about ½ teaspoon salt. Cook, stirring often, until the cabbage begins to soften, about 5 minutes. Add the potato, the water or stock, the Parmesan rinds, and salt and pepper to taste. Bring to a boil, reduce the heat to low, cover and simmer over low heat for 45 minutes, until the vegetables are very soft. Remove and discard the Parmesan rinds.
- Step 2
Using an immersion blender, or in batches in a regular blender coarsely purée the soup. If using a regular blender fill it only halfway and pull a dishtowel over the top rather than covering tightly with the lid. Return to the pot and stir in the barley, or place a spoonful of barley in each bowl. Taste the soup and adjust seasonings, and heat through. Serve, garnishing each bowl with a sprinkling of minced dill, chives or parsley, and a spoonful of grated Parmesan.
- You can make this a day ahead. Whisk well when you reheat. The barley will keep for 3 or 4 days in the refrigerator.
Private Notes
Comments
Finally made this after languishing for ages in my file. I cooked the barley, cabbage, onion and potato with the skin on and chicken stock in the pressure cooker for 12 min. Removed the Parmesan rinds and used the immersion blender to purée. Tho soup needs plenty of salt and pepper. I used dill and a little lemon juice and a dash of nutmeg to finish but I’m intrigued by the idea of caraway for a Eastern Europe twist. In the end it is very reminiscent of vichyssoise
It isn't pretty but it's just what I wanted the soup to taste like! I froze 1/2 and finished it off recently. it came through again, warm and comforting. Pepper is really important
This was a delightful winter soup. I am someone who always goes extra with the ingredients to step up the flavor. I used about eight smashed garlic cloves, three Parmesan rinds, and boiled it with a bunch of dill stems that I remove before blending. I took another reviewer’s suggestion, and added toasted, lightly smashed caraway seeds in the end along with a splash of fresh lemon juice. Topped it off with Parmesan, chopped dill and garlic chives. These last additions make all the difference!
After the soup was done, I added a tablespoon of smoked paprika which much improved the flavor, but couldn’t really be detected,
This soup is unreasonably good.
This is an excellent recipe. I made some alterations: added 2 stalks of celery and a fennel bulb and doubled potatoes. Forgot about parmesan but will add it next time. Skipped barley. Extra potatoes give it some heft but still keep it velvety and light. It turned out exactly as pictured. For texture I'd swap barley for delicate, long-grain white rice. Serving with white pepper, nutmeg and dill or fennel fronds.