Chunky savoy cab­bage and po­tato soup broth

Living Etc - - ENTERTAINING ⁄ ETC -

Serves 4

1.5L light chicken or veg­etable stock

2 bay leaves 8 black pep­per­corns 2 cel­ery sticks, sliced 2 car­rots, scrubbed and thickly sliced on the di­ag­o­nal 2 onions, peeled and cut into thin wedges

Zest of 1 lemon (½ pared, ½ grated)

*Salt

4 medium pota­toes, peeled and finely chopped 1 small savoy cab­bage, cut into wedges 1 gar­lic clove, peeled and finely chopped

4tbsp finely chopped flat-leaf pars­ley

Pour the stock into a large pan with the bay leaves, pep­per­corns, cel­ery, car­rot, onion and pared lemon zest. Sim­mer for 15 min­utes.

Add salt to taste, then lower in the pota­toes and sim­mer very gen­tly for 10 min­utes. Add the cab­bage.

Cook un­til the cab­bage and pota­toes are ten­der, about

6-8 min­utes.

Stir in the gar­lic, pars­ley and grated lemon and serve with toasted sour­dough and some English mus­tard to add a kick.

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