Cold Cabbage Soup

July 11, 2018

Recipe by Claire Matern
@acheesemongersdaughter

Ingredients

1 cabbage

3 or 4 field onions, bulbs and green tops

Tatsoi and/or rainbow chard

Garlic

Carrot

tomato (a can of crushed, some sauce, or a few peeled whole tomatoes--everything will be blended)

Stock (chicken or veggie)

Parsley (or basil or dill) for garnish


Directions

Gather all your ingredients. Core and cube the cabbage and set aside. Finely chop the field onions and garlic and get them starting to sweat in a splash of olive oil in a heavy-bottomed pot.

Finely dice the carrot and add it to the pot to soften.

Finely chop the tatsoi (or leave of the chard if using.) Once the aromatics are softened and fragrant, add the cubed cabbage and the tatsoi (and/or chard) and stock (add enough stock so that everything is covered by about a centimetre. Allow to come to a boil, and reduce the heat. Add a couple pinches of salt (you will taste and adjust the seasoning later so be light at this time.) Allow to cook until all the veggies are tender.*

*If using the tomatoes, add them along with cabbage and tatsoi.

Once everything is fork tender (use your senses of taste and touch to judge when things are done remove from heat and allow to cool.

Once cooled, blend until smooth (or leave chucky--it’s up to you) and enjoy either room temperature or pop in the fridge to chill. Garnish with a drizzle of olive oil, a dollop of fresh cheese or yogurt, and freshly chopped or torn herbs.

Note: if using swiss or rainbow chard, remove the stems and finely chop them. Add them to the pot in the beginning with the field onions and garlic to cook down as part of the aromatics.


Blended look below:

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