Cream of White Cabbage Soup

Cooking method

1. Step 1:

   

   How do you make cream of white cabbage soup? Gather all the ingredients on the list. Take one small onion and carrot and three medium potatoes, and peel 1–2 cloves of garlic. Cut off a third of a head of white cabbage and return the rest to the fridge to store.

2. Step 2:

   

   Wash and peel the onion, carrot, and a large clove of garlic. Cut them into whatever shape you like, but not too small — we'll be puréeing them later anyway. If you like, add celery (2–3 stalks), parsley root, and parsnip. The soup will be even more wholesome and its flavor more robust.

3. Step 3:

   

   In a heavy-bottomed skillet (or sauté pan), heat olive oil with a high smoke point. Sauté the carrot and onion over moderate heat for 2–3 minutes, stirring constantly. The carrot should soften and the onion turn translucent. Remove from the heat. As the carrot cooks, its vitamin A dissolves into the fat, so the body absorbs it better and it gives the soup a lovely color. And the onion loses the compounds that give it its sharp smell and taste.

4. Step 4:

   

   While the vegetables sauté, peel the potatoes. Cut them into medium-sized slices.

5. Step 5:

   

   Pour water into a pot. It's important to use filtered water, not tap water — the flavor of the dish depends a lot on it. Set it over high heat. When it boils, lower the heat to medium and add the sautéed vegetables. Stir.

6. Step 6:

   

   Since potatoes take longer to cook than cabbage, add them to the soup first. Cook over low heat for about 15 minutes. The cooked potatoes should mash easily with a spoon.

7. Step 7:

   

   While the potatoes cook, coarsely chop the white cabbage.

8. Step 8:

   

   Add the cabbage to the rest of the vegetables. Cook until it's soft. Remember: the slower and gentler the soup simmers, the better it tastes.

9. Step 9:

   

   Add salt and stir. I suggest starting with just a little salt (about a third of a tablespoon), then tasting and adding more if needed. It's always better to under-salt than over-salt.

10. Step 10:

    

    Add pepper. Be sure to taste, and adjust the seasoning however you see fit. Lower the heat. Cook at a gentle simmer for about 20–25 minutes. Keep an eye on the soup as it cooks — don't let it boil hard. It's better to let it gently simmer over low heat.

11. Step 11:

    

    Add the bay leaf at the end of cooking. Turn off the heat. Let the soup rest under the lid for about 5 minutes.

12. Step 12:

    

    Scoop out the vegetables with a slotted spoon and transfer them to a blender. Pour in a little of the vegetable broth. Blend the contents into a purée and return it to the pot. If you don't have an immersion blender, use a regular potato masher. Purée it quickly, or the soup will cool down.

13. Step 13:

    

    Ladle the puréed soup into bowls. Sprinkle chopped fresh herbs (parsley, dill, green onion) on top. Serve the soup hot. Enjoy!