Green Cabbage Soup with Potatoes and Sour Cream

1 small green cabbage, preferably Savoy (about 1 pound)
2 to 3 tablespoons butter
1 large leek, white part only, quartered lengthwise, chopped and rinsed
1 large Yukon gold or russet potato, peeled and roughly cubed
Sea salt and freshly ground pepper
Sour cream or yogurt
Minced parsley or dill

Quarter the cabbage, remove the cores, and thinly slice the wedges crosswise.  You should have 5 to 6 cups.  Bring 3 quarts water to a boil, add the cabbage, cook for 1 minute, then drain.

Melt the butter in a soup pot.  Add the leek and potato, give them a stir, and cook for a minute or two, then add the cabbage and 1 teaspoon salt.  Pour over 5 cups of water, bring to a boil, then lower the heat and simmer, covered, for 20 minutes or until the potato is tender.  Season to taste with salt and pepper.

Ladle the soup into bowls, the add to each a dollop of sour cream, a sprinkling of parsley, and a final grinding of pepper.

Makes 7 to 8 cups


From Vegetable Soups by Deborah Madison