Creamy Cabbage Soup With Gruyère
Updated January 10, 2018
Andrew Scrivani for The New York Times
- Total Time
- About 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 russet potato, peeled and grated
¾ pound cabbage (about ½ medium head), cored and shredded
Salt to taste
5 cups water, chicken stock or vegetable stock
1 Parmesan rind
Freshly ground pepper to taste
2 cups low-fat milk
1 cup grated Gruyère cheese
FOR GARNISH
6 ½-inch thick slices of French or country bread, toasted and cut into small squares
Minced fresh chives
Nutritional analysis per serving (6 servings)
33 grams carbs; 31 milligrams cholesterol; 309 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 13 grams fat; 5 grams fiber; 1132 milligrams sodium; 17 grams protein; 10 grams sugar
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 the oil over medium heat in a large, heavy soup pot. Add the onion and cook, stirring, until tender, about 5 minutes. Add the grated potato, the shredded cabbage and ½ teaspoon salt. Stir together for a minute, taking care that the potatoes don’t stick to the pot, and add the water or stock, the Parmesan rind, and salt and pepper to taste. Bring to a simmer, cover and simmer over low heat for 30 minutes, until the vegetables are tender.
- Step 2
Add the milk to the soup. Stir to combine well and heat through without boiling. A handful at a time, stir the Gruyère into the soup and continue to stir until the cheese has melted. Taste and adjust seasonings. Remove the Parmesan rind. Serve, garnishing each bowl with a handful or toasted croutons and a sprinkling of minced chives.
Private Notes
Comments
Spectacular. Even better than French onion soup. But. Low-fat milk? Seriously? That's worse than "processed cheese food", if you ask me.
I used less broth, somewhat more onion and cabbage, and cream. Probably not even that much - I didn't measure. Maybe 3/4 C.
I will use thyme, as someone suggested, the next time.
This was really, really nice. I think the secret to a soup like this is a little caramelization. I cooked the onion in butter until it was starting to get a bit brown, then added the finely shredded cabbage, and cooked for another 5 minutes, then the grated potato, and used a metal spatula to scrape the browning potato off the bottom of the pan for another 5 min. I left the lid off to reduce, which I think was a good idea. Then followed the directions exactly, except using 2% milk.
I'm breaking my rule about commenting on a recipe I altered on my first try to say that I just happened to have roasted off a head of cabbage right before I saw this recipe (cut the head into eighths, sheet pan, olive oil, salt, 450F, flip once) so I used that instead of raw cabbage, and I love the result. The cabbage was well caramelized, and it added a lovely flavor to the soup. I might have also been a little heavy-handed with the gruyère because when I am ever not?
I've made this countless times as written. Today I'm adding 3 anchovy filets to the sauteed onions, as well as a clove of garlic. Also, I don't like shredding cabbage on a box crater; scraped and bleeding knuckles are inevitable. So I just take a sharp chef's knife and dice it. Maybe coarser texture in the final soup, but I like it. And I agree with Beth. Nonfat milk? Nonsense. I'm using grass fed superfat milk from Alexadre Family Farms.
I make a soup with these ingredients but I find butter enhances the flavors better than olive oil. It’s wonderful even without the cheese. Caraway seeds are a nice addition. Cabbage is so full of flavor the soup doesn’t need any seasoning except salt.
All these vegetables can take some full-fat cream. Low-fat milk is flavorless.