Creamy Cabbage Soup With Ham and Roquefort Croutons

5.0(36)

by Molly O'Neill

Open original recipe

Dinner, Weeknight, Main Course

Servings

Four servings

Total time

45 min

Calories / serving

585 kcal

Ingredients (12)

serves

1 teaspoon olive oilolive-oil
3/4 cup onion, dicedonion
3 cups chicken broth, homemade or canned (low-sodium)chicken-broth
1/4 teaspoon caraway seedscaraway
1 large potato, peeled and quarteredpotato
1/2 head Savoy cabbage, cored and cut into 2-inch chunkscabbage
3 tablespoons heavy creamheavy-cream
1/2 pound smoked ham, cut into 1/4-inch cubes
1 teaspoon saltsalt
Freshly ground pepper to tastepepper
1 small sourdough baguette, cut across into 1/8-inch thick slicesbaguette
1/4 pound Roquefort cheese, crumbled

Instructions (2 steps)

01To make the soup, heat the olive oil in a large saucepan. Add the onion and cook until softened, about 5 minutes. Add the chicken broth, caraway seeds, potato and cabbage and bring to a boil. Lower the heat and simmer until the cabbage and potato are soft, about 25 minutes. Scrape the mixture into a blender and blend until smooth. Return the puree to the pan and stir in the cream, ham, salt and pepper. Warm the soup over low heat.
02

To make the croutons, preheat oven to 350 degrees. Place the bread slices on a baking sheet and cover each slice with crumbled Roquefort. Bake until croutons are crisp and the cheese is melted, about 5 minutes. Ladle the soup into 4 bowls and top each with 3 croutons. Serve immediately, passing remaining croutons separately.

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Rich recipe — supports nutrition-aware planning.