Potato, Green Cabbage, and Leek Soup with Lemon Crème Fraîche

Potato, Green Cabbage, and Leek Soup with Lemon Crème Fraîche
Photo by Nigel Cox

Ingredients

  • 6 cups green cabbage
  • 1 Turkish bay leaf
  • 1 tablespoon fresh lemon juice
  • 1 lemon
  • 6 cups (or more) low-salt chicken broth
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons butter
  • + 6 more ingredients
    • 3 cups Yukon Gold potatoes
    • 3 large garlic cloves
    • 1 2 x 2-inch piece Parmesan cheese rind (optional)
    • 3 cups leeks (white and pale green parts only)
    • 2 tablespoons fresh chives (for garnish)
    • ½ cup crème frache or sour cream

Whisk crème fraîche, lemon juice, and lemon peel in small bowl to blend. Cover and chill. DO AHEAD: Can be made 4 hours ahead. Keep chilled. Melt 1 tablespoon butter with 1 tablespoon olive oil in heavy large pot over medium-high heat. Add cabbage; sprinkle lightly with salt and freshly ground ...

View full recipe at Epicurious

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