Potato, Green Cabbage and Leek Soup with Lemon Creme Fraiche

By kathryns

Great with crusty, rustic bread

Ingredients

• 1/2 c. crème fraiche or sour cream
• 1 TB fresh lemon juice
• 1/4 tsp finely grated lemon peel
• 2 TB butter, divided
• 1 TB extra virgin olive oil
• 6 c diced green cabbage (1/2 " dice; about 1/2 med. head)
• 3 c chopped leeks (white and pale green parts; 3 -4 large leeks)
• 3 large garlic cloves, pressed
• 3 c, 1/2" cubed peeled Yukon Golds (about 1-1/2 pounds)
• 1 2x2" piece parmesan cheese rind (opt)
• 6 c. low salt chicken broth
• 1 TB chopped fresh chives for garnish

Details

Preparation time 60mins
Cooking time 60mins

Preparation

Step 1

Whisk crème fraiche, lemon juice and lemon peel in small bowl to blend. Cover and chill. (Can be made 4 hrs ahead; keep chilled).

Melt 1 TB butter with 1 TB olive oil in heavy large pot over med-hi heat. Add cabbage; sprinkle lightly with salt and pepper; sauté until cabbage is almost tender but not brown, 6 - 8 minutes. Using slotted spoon, transfer 1 c cabbage to small bowl and reserve for garnish.

Add 1 TB butter to pot with cabbage; add leeks and garlic. Saute over med heat until leeks soften slightly, about 3 minutes. Stir in potatoes, 6 c broth bring to boil. Reduce heat to med-low; cover and simmer until all veges are tender, 20 - 25 min. Discard parmesan rind and bay leaf. Working in batches, puree soup in blender until smooth. return puree to pot. Simmer until heated through, adding more broth by 1/4 cups to think as desired. Season with s & p.

Ladle into bowls. Top each serving with some of reserved sautéed cabbage. Drizzle crème fraiche mixture over soup. sprinkle with chives and serve.