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Chilean Cabbage Soup - {Sopa De Repollo}

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E
MineralsZinc, Copper, Natrium, Chromium, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Green cabbage - (abt 1 lb) - finely shredded (small)

  2. 2 tablespoons 30ml Potatoes - peeled, sliced thin, (medium)

  3. And cut into fingers

  4. 1 Leek - washed, and (large)

  5. 4 tablespoons 60ml Butter

  6. 6 cups 1422ml Vegetable or chicken stock

  7. Salt - to taste

  8. Freshly-ground white pepper - to taste

  9. 1 cup 146g / 5.1oz Coarsely-grated Muenster cheese

Instructions Jump to Ingredients ↑

  1. Melt the butter over medium heat in a Dutch oven. When bubbly, stir in the cabbage, potatoes, and leeks -- tossing with a wooden spoon for about 4 to 5 minutes until the cabbage and leeks are wilted. Pour in the stock, season to taste, bring to a boil, then reduce heat. Cover and simmer for about 30 minutes, until the cabbage is tender.

  2. When ready to serve, ladle into bowls and grate the cheese directly on top of each serving.

  3. Serve hot as a first course to 6 people -- or a light meal to four.

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