Free Recipe Savoy Cabbage And Garlic Soup

Recipe Type: Free Recipes

Recipe Preparation: bake

Cooking Ingredients for Savoy Cabbage And Garlic Soup Recipe

3 tb Minced garlic
8 c Lowfat chicken broth;
-divided use
1 c Long-grain white rice
6 c Shredded savoy cabbage
1 ts Freshly ground pepper
Salt; to taste
6 sl Stale French bread; for
-croutons
2 tb Minced parsley; for garnish

Savoy Cabbage And Garlic Soup Preparation

SAVOY is a green cabbage that looks like a giant rose in full bloom with crinkled green petals. Soft, dark-green outer leaves frame a loose head whose color pales to butter yellow. Typically milder tasting and more tender than green or red cabbage, savoy – which takes its name from the mountainous region of Savoie in southeast France – is harvested from midfall through early spring. When shopping, choose solid heads of savoy cabbage with no yellowing of the outer leaves. Store, unwashed, for up to two weeks. Wash leaves thoroughly under running water just before use. Drain well. 1. In a medium saucepan combine garlic, 2 cups of stock, and rice. Bring to a boil over moderate heat; cover, reduce heat, and simmer 20 minutes. Transfer to a blender or food processor, add 4 cups of stock, and blend, in batches if necessary. 2. Return to saucepan; add remaining 2 cups stock and cabbage. Simmer 15 minutes over moderately low heat. Do not overcook. 3. Meanwhile prepare croutons: Preheat oven to 350 degrees. Place 6 slices (1/4 inch thick) day-old French baguette slices on baking sheet. Bake until lightly browned, 8 to 10 minutes. 4. To serve soup, add pepper and salt, if needed. Place croutons in individual soup bowls and ladle soup over. Garnish with parsley and serve immediately. Serves: 6. EACH 196 cals, 1g fat (3%) Tip – Shredding Cabbage: Discard any bruised or yellowed leaves. Use a sharp chef”s knife to cut cabbage in half lengthwise. Remove core from each half. Place cut sides down and, starting at the leafy end, slice each half into paper-thin shreds. ALTERNATIVE: Savoy can be used interchangeably with green or red varieties in most cabbage dishes. Recipe from syndicated columnist, Annette Gooch 01/06/99. Mc and mail from Pat <kitpath@earthlink.net> Recipe by: Annette Gooch (1999) Posted to EAT-LF Digest by KitPatHanneman <kitpath@earthlink.net> on Jan 19, 1999, converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 6

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