Potato, Green Cabbage, and Leek Soup with Lemon Crème Fraîche
A hearty and creamy soup featuring tender Yukon Gold potatoes, green cabbage, and leeks, finished with a bright lemon crème fraîche topping and fresh chives. This elegant pureed soup combines classic winter vegetables with a sophisticated citrus accent.
Ingredients
- •½ cup crème fraîche or sour cream
- •1 tablespoon fresh lemon juice
- •¼ teaspoon finely grated lemon peel
- •2 tablespoons butter
- •1 tablespoon extra-virgin olive oil
- •6 cups green cabbage
- •3 cups leeks
- •3 cloves garlic
- •3 cups Yukon Gold potatoes
- •1 piece Parmesan cheese rind
- •1 leaf Turkish bay leaf
- •6 cups low-salt chicken broth
- •2 tablespoons fresh chives
Cooking Instructions
- 1.
Whisk crème fraîche, lemon juice, and lemon peel in small bowl to blend. Cover and chill. DO AHEAD: Can be made 4 hours ahead. Keep chilled.
5 min
- 2.
Melt 1 tablespoon butter with 1 tablespoon olive oil in heavy large pot over medium-high heat. Add cabbage; sprinkle lightly with salt and freshly ground black pepper and sauté until cabbage is almost tender but not brown, 6 to 8 minutes. Using slotted spoon, transfer 1 cup cabbage to small bowl and reserve for garnish.
8 min
- 3.
Add 1 tablespoon butter to pot with cabbage; add leeks and garlic. Sauté over medium heat until leeks soften slightly, about 3 minutes. Stir in potatoes, Parmesan rind, if desired, and bay leaf. Add 6 cups broth; bring to boil. Reduce heat to medium-low; cover and simmer until all vegetables are tender, 20 to 25 minutes. Discard Parmesan rind, if using, and bay leaf. Working in batches, puree soup in blender until smooth. Return puree to pot. Simmer until heated through, adding more broth by 1/4 cupfuls to thin soup to desired consistency. Season with salt and pepper.
30 min
- 4.
Ladle soup into bowls. Top each serving with some of reserved sautéed cabbage. Drizzle crème fraîche mixture over soup; sprinkle with chives and serve.
5 min
