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Wednesday, April 7, 2010

Creamy Cabbage Soup with Gruyere

I had some leftover cabbage and perused my Google Reader for ideas to use it up.   This looked like a nice soup to have on hand for lunch or a light dinner after work.  I'm relatively new to cabbage, but I thought this was great!  Wanting to keep it lower fat, I opted to use milk as the original recipe suggests, but supplement it with pureed cottage cheese for extra creaminess.  I only wish I had croutons to enjoy with it! 


Creamy Cabbage Soup with Gruyere
Source: Slightly adapted from NYT via Mary Ellen's Cooking Creations

  • 1 tbsp extra virgin olive oil
  • 1 medium onion, chopped
  • 1 russet potato, peeled and grated 
  • 3/4 lb cabbage (about 1/2 medium head), cored and chopped fine 
  • Salt to taste
  • 5 cups water, chicken stock, or vegetable stock
  • 1 Parmesan rind
  • Freshly ground pepper to taste
  • 1 1/2 cups low-fat milk 
  • 1/2 cup pureed cottage cheese
  • 1 cup grated Gruyere cheese
  • For garnish: homemade croutons, minced chives
  • 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 potato, cabbage, and 1/2 tsp salt. Stir together for a minute, taking care that the potatoes don't stick to the pot.
  • Add the stock, Parmesan rind, and salt/pepper to taste. Bring to a simmer, then cover and simmer over low heat for 30 minutes, until the vegetables are tender.
  • Add the milk and cottage cheese to the soup. Stir to combine well and heat through without boiling.
  • A handful at a time, stir the Gruyere into the soup and continue to stir until the cheese has melted.
  • Taste, adjust seasonings. Remove the Parmesan rind.
  • Serve, garnishing each bowl with some croutons and minced chives.


Mary Ellen said...

I like how you used the cottage cheese to thicken it - I never would have thought of that. Glad you liked it!

DailyChef said...

Love the Gruyere. I don't think I've ever made a cabbage soup!

bedroom dressers said...

I never had cabbage soup in my menu for the past months. I wonder why! thanks for the reminder.