Ingredients
The soup:
- 1 teaspoon olive oil
- ¾ cup onion, diced
- 3 cups chicken broth, homemade or canned (low-sodium)
- ¼ teaspoon caraway seeds
- 1 large potato, peeled and quartered
- ½ head Savoy cabbage, cored and cut into 2-inch chunks
- 3 tablespoons heavy cream
- ½ pound smoked ham, cut into 1/4-inch cubes
- 1 teaspoon salt
- Freshly ground pepper to taste
The croutons:
- 1 small sourdough baguette, cut across into 1/8-inch thick slices
- ¼ pound Roquefort cheese, crumbled
- Nutritional Information
Nutritional analysis per serving (4 servings)
373 calories; 17 grams fat; 9 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 27 grams protein; 55 milligrams cholesterol; 2806 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four servings
Preparation
- To 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.
- 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.
45 minutes
Dining and Cooking