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Savoy cabbage, potato and ham soup
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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 February 2016.