 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 49 1/2 | slices | Leeks - white & pale green parts | 1 2/3 | tablespoons | olive oil, extra virgin | 1 1/4 | large | Yellow Onions, Chopped (1/4-1/2-inch pieces) | 3 1/3 | medium | Carrots, peeled and Diced | 1 1/8 | cups, strips | celery, diced | 3 1/3 | clove | garlic cloves minced | 1 | large (3" to 4-1/4" dia.) | potatoes, Yukon Gold | 10 | cups | Soup, stock, chicken, home-prepared | 3 1/3 | leaves | bay leaf | 50 1/2 | leaves | Cabbage, sliced | 1 | tablespoon | Vinegar,white | 1 2/3 | tablespoons | thyme fresh, finely chopped | 3 1/3 | tablespoons | salt, to taste | 1/2 | tablespoon | black pepper |
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Steps
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Sequence
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Step
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| | 1 | Halve leeks lengthwise; rinse thoroughly,
pat dry, and cut into 1/2-inch
slices. In a large Dutch oven or heavy
pot, heat oil over medium-high. Add
onion, carrots, and celery; cook, stirring
occasionally, until softened, about
5 minutes. Add leeks and garlic and
cook, stirring, until leeks begin to
soften, 2 minutes. Add potato, broth,
and bay leaves and bring to a boil.
Stir in cabbage and season generously
with salt and pepper. | | 2 | Return soup to a boil, then reduce
to a rapid simmer. Cover and cook until
vegetables are tender, 15 to 20 minutes.
Remove from heat; stir in vinegar
and thyme. Season with salt and pepper. |
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