Chilean Cabbage Soup - {Sopa De Repollo} Recipe - Cooking Index
Chilean Cabbage Soup - {Sopa De Repollo} Recipe - Cooking Index
In flat soup bowls, this looks like a fingerpainting in delicate greens and pale yellows. Eaten, it serves to stimulate appetites and prepare the palate for spicy foods. It's also nice eaten up as a quick lunch or snack.
Courses: Soup| 1 tablespoon | 15ml | Green cabbage - (abt 1 lb) - finely shredded (small) |
| 2 tablespoons | 30ml | Potatoes - peeled, sliced thin, (medium) |
| And cut into fingers | ||
| 1 | Leek - washed, and (large) | |
| Sliced finely | ||
| 4 tablespoons | 60ml | Butter |
| 6 cups | 1422ml | Vegetable or chicken stock |
| Salt - to taste | ||
| Freshly-ground white pepper - to taste | ||
| 1 cup | 146g / 5.1oz | Coarsely-grated Muenster cheese |
Melt the butter over medium heat in a Dutch oven. When bubbly, stir in the cabbage, potatoes, and leeks -- tossing with a wooden spoon for about 4 to 5 minutes until the cabbage and leeks are wilted. Pour in the stock, season to taste, bring to a boil, then reduce heat. Cover and simmer for about 30 minutes, until the cabbage is tender.
When ready to serve, ladle into bowls and grate the cheese directly on top of each serving.
Serve hot as a first course to 6 people -- or a light meal to four.
Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com
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