POTATO & SAVOY CABBAGE PUREED SOUP
600g diced peeled POTATOES (=21,16oz= 4 cups)
300g shredded SAVOY CABBAGE (=10,58oz= 4 ¼ cups)
1700g WATER (=59,97oz= 7 ⅛ cups)
6g COARSE SALT (=0,21oz= 1 tsp)
EXTRA-VIRGIN OLIVE OIL to taste
Remove the bottom and wash savoy cabbage leaves (I usually use the inner part as I keep bigger leaves to make savoy cabbage rolls), then shred them.
Peel the potatoes and wash them, then dice them.
Peel the shallot and chop it roughly.
Sweat the onion in extra-virgin olive oil, then add shredded savoy cabbage and diced potato. Add water and salt, then cook at medium-high heat for about 40 minutes.
Blend and serve your potato and savoy cabbage pureed soup drizzling some extra-virgin olive oil. Homemade croutons are the perfect pairing.
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