in Soup Recipes

Pointed cabbage and leek soup from the oven

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Ingredients for 4 servings:

  • 2 tbsp butter
  • 2 stalk(s) leeks, halved and cut into fine strips
  • 1 large onion(s)
  • 3 cloves garlic
  • 1 small pointed cabbage, finely sliced
  • 1 liter vegetable broth
  • 4 slice(s) bread(s) or baguette, firm
  • salt and pepper
  • 250 g cheese (Gruyere), grated

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Melt butter in a saucepan, sauté leek and onion, and cook for about 4 minutes. Add garlic and cabbage and sauté for another 10 minutes, until the cabbage has wilted. Pour in broth and simmer for 10 minutes. Season with salt and pepper. Place the bread in the bottom of a deep ovenproof dish and sprinkle with half of the grated cheese. Pour the soup over the bread and sprinkle with the remaining cheese. Bake in a preheated oven at 180°C for about 1 hour. Serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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