Savoy Cabbage and Celery Root Soup with Leek Confit
Ingredients
2 tablespoons extra virgin olive oil
1 medium yellow onion, diced (about 1½ cups)
1 medium celery root (also called celeriac), trimmed and diced (1½ to 2 cups)
3 large garlic cloves, minced
½ cup chopped scallions, green tops only
¼ cup Leek Confit
½ Fuji apple, peeled and diced
1 tablespoon country-style Dijon mustard
1 teaspoon minced fresh rosemary
5 cups vegetable broth
⅔ cup quartered baby potatoes
½ small savoy cabbage, thinly sliced (about 3 cups)
1 teaspoon kosher salt (or more, to taste)
½ teaspoon black pepper
½ cup brown basmati rice
½ cup grated Parmesan cheese, optional garnish
Preparation
1
Heat the olive oil in a heavy pot, such as a Le Creuset, over medium-high heat. Add the onion, celery root, garlic, scallion tops, and leek confit. Sauté until the onion softens, about 15 minutes.
2
Add the apple, mustard, and rosemary, and cook for another couple of minutes. The mixture will be very aromatic.
3
Add the remaining ingredients and bring to a low simmer. Cover and simmer for 40 minutes. Adjust seasoning if needed.
.
About
The flavors of this soup are subtle, allowing the celery root, savoy cabbage, and leek confit to come together on equal footing. If you must add meat to it, a couple of pieces of bacon chopped and fried into ½-inch lardon pieces works fine. Adding 1 cup of chopped, cooked chicken is even better, but be sure to add another cup of broth. . If there are leftovers, you’re in luck. This soup is even better the second day.
Yield:
7 cups
Added:
Tuesday, January 21, 2014 - 2:22pm
