Maxfacts

Savoy cabbage soup

Ingredients

• 500 g Savoy cabbage, prepared, shredded
• 1 large potato, peeled and chopped
• 1 onion, peeled and chopped
• generous knob of butter
• 1 l vegetable or chicken stock
• 1 unwaxed orange, finely grated zest
• handful of flat-leaf parsley, shredded
• salt, white pepper
• 100 g crème fraiche

Method

1. In a saucepan, melt butter over moderate heat. Add onion and sweat for a few minutes until softened. Add potato and Savoy cabbage, sweat for a few more minutes. Add stock, bring to the boil. Reduce heat slightly and cook about 20 minutes until all vegetables are soft.
2. Remove from the heat, add orange zest and parsley. Blend to a smooth consistency, pass through a fine-meshed sieve. Add crème fraiche, adjust thickness as preferred, season to taste.