Savoy Cabbage Soup Au Gratin

Savoy Cabbage Soup Au Gratin

Savoy cabbage. A colorful broth. Gruyère cheese. And a hot oven. How can that go wrong? The simple answer is, it can’t.

These days, at least in the Northern Hemisphere, winter is closing in with a scary pace. Days are getting shorter and the temperature is rushing downwards by the hour. But it’s not all bad – because this means that we have finally entered soup-season! During the coming months, we have an almost daily reason to warm ourselves with amazing soups (And stews! And gratins! And anything else that heats up both body and soul!), and this french-inspired fella is both genuinly simple, warm as hell, and heavenly good. It can be prepared days in advance, and baked with cheese 10 minutes before serving – so even if it’s not freezing cold outside today, having a batch done in the fridge is just really good winter insurance.

HOW TO

Serves 4

1 Savoy cabbage head, rinsed and finely shredded – stems removed

1 Cup (2,5 dl) of dry white wine

2 Cups (5 dl) of chicken stock

1 Cup of water

2 Cloves of garlic, finely sliced

2 Shallots, finely chopped

1 Tablespoon organic tomato paste

Sea salt and freshly ground white pepper

1 1/2 Cups (3,75 dl) of grated gruyère cheese

1/2 Cup (1,25 dl) of finely chopped parsley

1. Preheat the oven to 480°F (250°)

2. Heat some olive oil in a large saucepan over medium heat. Add the shallots and garlic, stir and let it cook for about 2 minutes until just slightly colored but not browned. Add the tomato paste, and continue to cook for another minute or two.

3. Add the wine, and bring to a boil. Let simmer for 5 minutes to get rid of the flavor of the alcohol.

4. Now add the shredded savoy cabbage, chicken stock and water – and bring back to a boil. Lower the heat to low, and let simmer under a lid for 40 minutes. Season with salt and freshly ground white pepper to taste.

5. Pour the soup into 4 deep (oven proof) plates. Sprinkle with a good amount of cheese, and the parsley.

6. Bake the soup in the oven until the cheese is melted and golden brown – and the soup is bubbly hot. Serve with your favorite bread.

BON APPÉTIT!