I have always loved cabbage in any shape or form. Being a rather sickly child my mum always gave me the cooking water from the cabbage to drink. I never complained. In fact I used to enjoy my glass of greenish looking liquid.
Today it is still one of my favourite vegetables but I am a bit more adventurous in how I serve up all that healthy, green goodness.
250 g green cabbage leaves, roughly chopped
50 g butter
150 g starchy potatoes, peeled and cut into small dice
110 g onions, roughly chopped
1 litre good quality chicken stock
55 ml cream or whole milk
salt and black pepper
Melt the butter in a large, heavy saucepan. Add the potatoes and onion and turn to coat in the butter.
Sprinkle with salt and black pepper, cover with greaseproof paper and a lid and sweat, over a gentle heat, for 10 minutes.
Remove the lid and paper, add the chicken stock and simmer for about 10 minutes, until the potatoes are cooked.
Add the cabbage and cook, uncovered, until just cooked, about 4-5 minutes.
Puree the soup in a blender. Return to the pan, check the seasoning and stir in the cream or milk.
Bring to the boil and serve immediately. Prolonged boiling or simmering spoils the colour and flavour of green soups.