Save to your scrapbook
Savoy cabbage, potato and ham soup
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Prosciutto and parmesan make this vaguely northern Italian, though the combination of cabbage, potato and cured pork is found in rustic soups right across Europe.
• 3 tbsp extra virgin olive oil, plus extra to drizzle
• 2 onions, finely chopped
• 2 celery stalks, finely chopped
• 2 garlic cloves, finely chopped
• 2 bay leaves
• pinch dried chilli flakes
• 1 large rosemary sprig, leaves finely chopped
• 1kg floury potatoes, peeled and cut into 0.5cm cubes
• 1.5 litres fresh chicken stock
• 400g savoy cabbage, cut into 1cm strips
• 100g speck (or prosciutto crudo), cut into 1cm strips
• freshly grated parmigiano reggiano, to serve
1 Heat the oil in a large saucepan. Add the onion, celery, garlic, bay, chilli, ¾ of the rosemary and a pinch of salt; sweat for about 10 minutes over a low heat, until soft. Add the potato and stock, bring to a boil, then turn down the heat and simmer for 15 minutes until the potatoes are tender.
2 Stir in the cabbage and speck (or prosciutto) and simmer for 6-7 minutes more, until the cabbage is tender. Season and stir vigorously to break up some of the potato – this will thicken the soup. If it’s too thick, add a splash more stock or water and warm through. Leave to stand for 10 minutes to allow the flavours to mingle. Ladle into bowls, then scatter with a pinch more rosemary and some grated parmesan.
Typical values per serving:
This recipe was first published in Fri Feb 05 11:41:26 GMT 2016.