Cream of Cabbage and Leek Soup
Cozy Up with a Bowl of Cabbage and Leek Soup with Irish Soda Bread
Is there anything more comforting on a chilly evening than a warm bowl of soup? This Cabbage and Leek Soup with Irish Soda Bread is a classic Irish dish that’s both hearty and flavorful. It’s surprisingly easy to make and perfect for a weeknight dinner or a cozy weekend lunch. The sweetness of the leeks beautifully complements the slightly earthy cabbage, and the creamy texture is simply divine. Served with a slice of freshly baked Irish Soda Bread, it’s a meal that will warm you from the inside out.
This recipe is a nod to traditional Irish cooking, focusing on simple, wholesome ingredients. Cabbage and leeks are readily available and affordable, making this a budget-friendly option too. The soup is also naturally gluten-free (though double-check your soda bread ingredients if you have dietary restrictions!).
What makes this soup special?
- Flavorful Base: The combination of leeks, celery, and cabbage creates a deeply savory and satisfying base.
- Creamy Texture: Blending a portion of the soup creates a luxuriously smooth and creamy texture without relying on heavy cream.
- Perfect Pairing: Irish Soda Bread is the perfect accompaniment. Its slightly dense texture and subtle sweetness are ideal for dipping and soaking up every last drop of soup.
Tips for the Best Soup:
- Julienne the Leeks: Cutting the leeks into thin strips (julienne) ensures they cook evenly and blend smoothly.
- Simmer, Don’t Boil: A gentle simmer allows the flavors to meld without making the cabbage mushy.
- Blend in Batches: When blending hot soup, it’s crucial to do so in batches to prevent pressure buildup and potential splattering.
- Toast the Soda Bread: Don’t skip toasting the Irish Soda Bread! It adds a delightful crunch and enhances the flavor.
Frequently Asked Questions:
Q: Can I use a different type of broth?
A: Absolutely! Chicken broth is traditional, but vegetable broth works well for a vegetarian option. You could even use ham hock broth for a richer, smokier flavor.
Q: Can I make this soup ahead of time?
A: Yes! The soup actually tastes even better the next day after the flavors have had time to develop. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: Yes, but the texture may change slightly upon thawing. It’s best to freeze it before blending, and then blend it after thawing.
Q: What if I don’t have an immersion blender?
A: A regular blender works just fine! Just be sure to blend in batches and vent the lid to prevent pressure buildup.
Q: Is this soup healthy?
A: Yes! Cabbage and leeks are packed with vitamins and fiber. This soup is a nutritious and satisfying meal.
Get ready to enjoy a truly comforting and delicious bowl of Cabbage and Leek Soup with Irish Soda Bread! It’s a recipe you’ll come back to again and again.
Cabbage and Leek Soup with Irish Soda Bread
Ingredients
- 3 tablespoons olive oil
- 1 medium leek about 6 oz., rinsed, drained, cut julienne style
- 3 stalks celery rinsed, drained and diced
- 1 head cabbage about 2 lbs., rinsed, drained and sliced
- 3 cans chicken broth 15 oz. cans of 99% fat free
- 1 cup half and half
- 1/2 teaspoon kosher salt or to taste
- to taste freshly ground pepper
- 1 loaf Irish Soda Bread
- as needed Non-stick cooking spray
- as needed Shamrock leaf and flower for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium-high heat. Add leeks and celery and sauté for about 5 minutes.
- Add cabbage, stir and cook for about 5 minutes.
- Add chicken broth. Let simmer for about an hour over low heat.
- Add 1/2 of the ingredients from the pot and 1/2 cup of the half and half cream to the blender. Blend in batches to prevent any hot soup from escaping the blender when blending. Blend to a smooth consistency and add to a large bowl.
- Add the remaining contents from the pot and the remainder of the half and half cream to the blender and blend until smooth.
- Pour all contents from the blender and bowl into the pot and let simmer for 10 minutes.
- Sprinkle with kosher salt and freshly cracked pepper.
- For toasted Irish soda bread, thinly slice bread on a diagonal. Place bread onto a cookie sheet, sprayed with non-stick cooking spray and bake for 5-7 minutes in a preheated oven at 375 degrees, or until lightly brown.
- Ladle soup into bowls, serve with toasted Irish soda bread and garnish if desired.
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