Creamy Cabbage Soup With Gruyère
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
- salt to taste
- 1 medium onion chopped
- 1 tablespoon extra virgin olive oil
- freshly ground pepper to taste
- minced fresh chives
- 2 cups low-fat milk
- 1 russet potato peeled and grated
- 3/4 pound cabbage (about 1/2 medium head) cored and shredded
- 5 cups water chicken stock or vegetable stock
- 1 parmesan rind
- 1 cup grated gruyã¨re cheese
- 6 1/2- inch thick slices of french or country bread toasted and cut into small squares
- Carbohydrate 0.69726 g
- Cholesterol 0 mg
- Fat 6.484666 g
- Fiber 0.282770000052452 g
- Protein 0.11728 g
- Saturated Fat 0.9010502 g
- Serving Size 1 1 recipe (804g)
- Sodium 3488.8198 mg
- Sugar 0.414489999947548 g
- Trans Fat 0.176180799999999 g
- Calories 60 calories
Heat the oil over medium heat in a large, heavy soup pot. Add the onion and cook, stirring, until tender, about 5 minutes. Add the grated potato, the shredded cabbage and 1/2 teaspoon salt. Stir together for a minute, taking care that the potatoes don’t stick to the pot, and add the water or stock, the Parmesan rind, and salt and pepper to taste. Bring to a simmer, cover and simmer over low heat for 30 minutes, until the vegetables are tender. Add the milk to the soup. Stir to combine well and heat through without boiling. A handful at a time, stir the Gruyère into the soup and continue to stir until the cheese has melted. Taste and adjust seasonings. Remove the Parmesan rind. Serve, garnishing each bowl with a handful or toasted croutons and a sprinkling of minced chives.
