Potato, Green Cabbage, and Leek Soup with Lemon Creme Fraiche
- 1/2 cup crème fraîche or sour cream
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon finely grated lemon peel
- 2 tablespoons (1/4 stick) butter, divided
- 1 tablespoon extra-virgin olive oil
- 6 cups diced green cabbage (1/2-inch dice; from about 1/2 medium head)
- 3 cups chopped leeks (white and pale green parts only; 3 to 4 large)
- 3 large garlic cloves, pressed
- 3 cups 1/2-inch cubes peeled Yukon Gold potatoes (about 1 1/4 pounds)
- 1 2x2-inch piece Parmesan cheese rind (optional)
- 1 Turkish bay leaf
- 6 cups (or more) low-salt chicken broth
- 2 tablespoons chopped fresh chives (for garnish)
- Produce
- 1/2-inch cubes peeled yukon gold potatoes (3 cups)
- Chives, fresh (2 tablespoons)
- Green cabbage (6 cups)
- Lemon peel (1/4 teaspoon)
- Turkish bay leaf (1)
- Canned Goods
- Chicken broth, low-salt (6 cups)
- Cooking & Baking
- Garlic cloves, large (3)
- Olive oil, extra-virgin (1 tablespoon)
- Drinks
- Lemon juice, fresh (1 tablespoon)
- Dairy
- Butter (2 tablespoons)
- Creme fraiche or sour cream (1/2 cup)
- Other
- 3 cups chopped leeks (white and pale green parts only; 3 to 4 large)
- 1 2x2-inch piece Parmesan cheese rind (optional)
Preparation
Read recipe preparation on bonappetit.com
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Published March 1, 2011 (1 year ago).
3 people saved this recipe.
