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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | leek | Leeks - white & pale green parts | 1 | tablespoon | olive oil, extra virgin | 1 | medium (2-1/2" dia) | Yellow Onions, Chopped (1/4-1/2-inch pieces) | 2 | medium | Carrots, peeled and Diced | 2 | stalks medium (7-1/2" - 8" long) | celery, diced | 2 | clove | garlic cloves minced | 1 | medium (2-1/4" to 3-1/4" dia.) | potatoes, Yukon Gold | 6 | cups | Soup, stock, chicken, home-prepared | 2 | leaves | bay leaf | 1/2 | head, medium (about 5-3/4" dia) | Cabbage, sliced | 2 | teaspoons | Vinegar,white | 1 | tablespoon | thyme fresh, finely chopped | 1 | teaspoon | black pepper | 30 | cubes | croutons | 5 | teaspoons | fresh parsley, chopped |
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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. | | 3 | Garnish with chopped parsley and 3 croutons each. |
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