Soups are either served hot or cold can be made using a wide variety of ingredients. The potato and cabbage soup is a thick, flavorful dish that uses 2 vegetables that are commonly available. This recipe is relatively easy to make, but is elevated with the subtle use of herbs, spices, and chicken stock. Prepare a blender or food processor for pureeing ingredients.
1 head of cabbage, trim and shred
500 grams potatoes, peeled and cut in small slices
2 tablespoons olive oil
2 cups chicken stock
½ tablespoon butter
2 cloves garlic, finely minced
2 shallots, chopped
50 grams basil, chopped
Salt to taste
Black pepper to taste
Heat the olive oil over medium heat in a pan or skillet then add the butter once its heated to prevent the butter from burning. Add minced garlic thencook for 1 minute. Once the garlic turns light brown, add the cabbage andcook for about five minutes or until the cabbage becomes tender.Season with salt and pepper. Add the chicken stock and the potatoes and let simmer. Cover and cook the dish for 15-20 minutes. Place the soup in a blender and puree. You may serve once the soup reaches a smooth texture.