CREAMY CABBAGE SOUP w/GRUYERE

By BobD

Ingredients

• For garnish:
• 1 tablespoon extra virgin olive oil
• 1 medium onion, chopped
• 1 russet potato, peeled and grated
• 3/4 pound cabbage (about 1/2 medium head), cored and shredded
• Salt to taste
• 5 cups water, chicken stock or vegetable stock
• 1 Parmesan rind
• Freshly ground pepper to taste
• 2 cups low-fat milk
• 1 cup grated Gruy cheese
• 6 1/2 -inch thick slices of French or country bread, toasted and cut into small squares
• Minced fresh chives

Details

Servings 6
Adapted from nytimes.com

Preparation

Step 1

1. Heat the oil over medium heat in a large, heavy soup pot. Add the onion and cook, stirring, until tender, about 5 minutes. Add the grated potato, the shredded cabbage and 1/2 teaspoon salt. Stir together for a minute, taking care that the potatoes dont stick to the pot, and add the water or stock, the Parmesan rind and salt and pepper to taste. Bring to a simmer, cover and simmer over low heat for 30 minutes, until the vegetables are tender.

2. Add the milk to the soup. Stir to combine well and heat through without boiling. A handful at a time, stir the Gruy into the soup and continue to stir until the cheese has melted. Taste and adjust seasonings. Remove the Parmesan rind. Serve, garnishing each bowl with a handful or toasted croutons and a sprinkling of minced chives.

Advance preparation: The soup can be made a few hours ahead and reheated. Be careful not to let it boil.