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Recipe Detail Page
Savoy Cabbage and Celeriac Soup
Holiday 2009
The garnish for this soup heightens the flavour and takes it to a new level. Use Gruyère if Comte is unavailable.
Serves 6
2 tbsp (25 mL) olive oil
1 cup (250 mL) chopped onion
1 tsp (5 mL) chopped garlic
2 cups (500 mL) chopped celeriac
6 cups (1.5 L) Savoy cabbage, shredded
1 tsp (5 mL) fresh thyme
6 cups (1.5 L) chicken stock
¼ cup (50 mL) whipping cream
Salt and freshly ground pepper
Garnish
1 tbsp (15 mL) olive oil
1 cup (250 mL) finely chopped chorizo
1 cup (250 mL) tiny bread cubes
1 cup (250 mL) grated Comte cheese
2 tbsp (25 mL) chopped chives
1. Heat oil in a pot over medium-high heat. Add onions, garlic and celeriac and sauté for 2 minutes or until vegetables are beginning to soften. Add cabbage and continue to cook, stirring occasionally, for 8 minutes longer or until cabbage is fully wilted. Add thyme and stock and bring to boil. Reduce heat and simmer for 15 minutes or until all vegetables are tender.
2. Place in blender or food processor and blend until smooth. Return to pot and add cream. Season with salt and pepper to taste. Bring to boil, then simmer for 10 minutes or until flavours are combined.
3. To make garnish, heat olive oil in skillet on medium heat. Add chorizo and bread cubes and sauté until bread is golden and chorizo is cooked. Sprinkle over soup and garnish with cheese and chives.
Serves 6
