Chilean Cabbage Soup
In flat soup bowls, this looks like a fingerpainting in delicate greens and pale yellows. Eaten, it serves to stimulate appetites and prepare the palate for spicy foods. It's also nice eaten up as a quick lunch or snack. This recipe yields 4 servings.
- 1 small green cabbage - (about 1 lb) finely shredded
- 2 medium potatoes peeled, sliced thin, and cut into fingers
- 1 large leek washed, and sliced finely
- 4 tbsp butter
- 6 cup vegetable or chicken stock
- salt to taste
- freshly-ground white pepper to taste
- 1 cup coarsely-grated Muenster cheese
- 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.
- When ready to serve, ladle into bowls and grate the cheese directly on top of each serving.
- Serve hot as a first course to 6 people - or a light meal to four.
- In flat soup bowls, this looks like a finger painting in delicate greens and pale yellows.
- Eaten, it serves to stimulate appetites and prepare the palate for spicy foods.
- It's also nice eaten up as a quick lunch or snack.