Source: From "Twelve Months of Monastery Soups" by Brother Victor-Antoine d'Avila-Latourrette.
Servings: Serves 6
Entered by: Eric Wagoner

Though this recipe calls for cabbage, you can also use most any green available this time of year, including kale, chard, or broccoli leaves.

Ingredients

  • 1/2 cup olive oil
  • 3 onions, chopped
  • 6 potatoes, peeled and cubed
  • 1 small cabbage, chopped
  • 8 cups chicken stock, veggie stock, or water
  • 1 cup white wine
  • salt and pepper to taste

Instructions

  1. 1
    Pour the oil into a soup pot and saute the onions lightly for up to about 5 minutes. Stir often.
  2. 2
    Add the potatoes, cabbage, chicken stock, wine, salt, and pepper. Bring the soup to a boil, then lower the heat and cover the pot. Simmer the soup for about 1 hour. Then turn off the heat and let the soup rest for 10 minutes. Serve hot.

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