Summary: Another wonderful dish from Yotam Ottolenghi.
- 6 T olive oil
- 1 large onion, sliced
- 1 garlic clove, crushed
- ½ tsp caraway seeds, plus extra
- 1 medium savoy cabbage
- 1 medium potato, peeled and diced
- 38 oz vegetable stock
- 80g Parmesan skin
- Coarse sea salt
- ½ mild red or green chilli, deseeded and thinly sliced
- 80g Parmesan, grated (optional)
- 8 thin slices baguette
- Olive oil
- 1 medium ripe tomato
- 1-2 garlic cloves, peeled
- For the soup: Heat four tablespoons of oil in a big pot and sauté the onion on medium heat until soft but without much colour (about five minutes). Add the garlic and caraway, and cook for two minutes. Remove four of the outer leaves of the cabbage, shred finely and set aside. Roughly shred the rest of the cabbage, then add to the pot along with the diced potato, and stir for two to three minutes. Add enough stock just to cover the vegetables, add the Parmesan skin, reduce the heat and simmer for 10 minutes, or until the potato is tender. Remove the Parmesan skin, taste the soup and season accordingly. Remove from the heat, allow to cool for a few minutes, then blitz roughly with a hand-blender. Add more stock if it is too thick. Adjust the seasoning.
- For the croutons, preheat the grill to high. Put the bread on a baking sheet and drizzle with oil. Grill for two minutes a side, or until golden brown. Grate the tomato. Rub the croutons with garlic, brush with tomato and finish with a sprinkle of salt.
- To serve, heat two tablespoons of oil in a frying pan and sauté the reserved cabbage with the chilli and salt. Cook for three to four minutes, or until the cabbage softens. Spoon the hot soup into bowls, add grated Parmesan (if using), top with the fried cabbage and finish with a few extra caraway seeds scattered over the top.
I cubed the bread before serving and dropped them over the soup (rather than leaving them as slices). I had just 32 oz of vegetable stock so used chicken broth for the rest. And, I added about a 1/4 c of cream which I found to be a fantastic addition.
Number of servings (yield): 4