Savoy Cabbage and Parmesan Rind Soup
- 3 T olive oil
- 1 onion , sliced
- 2 clove garlic , minced
- ½t caraway seed
- one medium head of Savoy Cabbage , shredded, with outer leaves reserved for garnish.
- one potato , peeled and chopped into ½-inch cubes
- 1 dried hot pepper
- 4 c chicken or vegetable stock and 2c water
- 3 ounces parmesan rind (3-4 ends)
- Parmesan cheese and caraway , for garnish
Heat the oil in a deep soup pot over medium low and add the onion. Saute gently until soft, about 5-10 minutes. Add the caraway seed and garlic and stir, then cook two minutes more. Add the cabbage and potatoes and cook a few minutes more, until the cabbage starts to color. Add the hot pepper, the parmesan rind, and the stock and bring to a boil.
Reduce to a simmer and cook about 20 minutes, or until the potato is soft. Add more water or stock if needed.
When ready, use an immersion blender to break up the soup. You don't want to puree it, but rather convert into something thick and stew-like. Adjust for salt and pepper.
Ladle into soup bowls. Shred the cabbage leaves reserved for garnish, and sprinkle a few shredded pieces into each bowl.
Grate parmesan over the leaves and scatter a few caraway seeds over each bowl.