BAKED LEEK AND CABBAGE SOUP
A hearty country bread style soup
2 Tbsp butter
2 large leeks, halved lengthwise and
thinly sliced
1 large onion, halved and thinly
sliced
3 garlic cloves finely chopped
9 oz. finely shredded green cabbage
2 cups chicken or meat stock
4 slices firm bread or baguette
9 oz grated Gruyère cheese
Melt butter in large saucepan over a
medium heat.Add the leeks and onion and cook 4-5 minutes, stirring
frequently until softened.
Add garlic and cabbage. Stir to
combine and continue cooking about 5 minutes util the cabbage is
wilted.
Stir in the stock and simmer 10
minutes. Taaste and season with salt & pepper.
Arrange the bread in the base
of a
large deep 3 quart ovenproof dish, or individual pottery soup
bowls.
Sprinkle about half the cheese over the bread.
Ladle the soup over the bread and top
with the remaining cheese. Bake in a pre-heated 350°F oven
for 1 hour. Serve at once.
This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What
We Grow" section of the Consumer Page. BACKTO CONSUMER PAGE