Potato, Cabbage and Leek Soup

From: Bon Appetit, March 2011

Ingredients:

• 1/2 Cup Creme Fraiche or Sour Cream
• 1 Tablespoon Fresh Lemon Juice
• 1/4 Teaspoon Finely Grated Lemon Peel
• 2 Tablespoons Butter, Divided
• 1 Tablespoon extra-virgin Olive Oil
• 6 Cups Diced Cabbage
  

• 3 Cups Chopped Leeks
• 3 Large Garlic Cloves, Pressed
• 3 Cups Cubed Peeled Potatoes (1/2 inch Cubes)
• 1 Bay Leaf
• 6 Cups Low-Salt Chicken Broth
• 2 Tablespoons Chopped Fresh Chives
  

Directions:

• Whisk Creme Fraiche, lemon juice, and lemon peel in small bowl to blend. Cover and chill. (Can be made 4 hours ahead. Keep Chilled)
• Melt 1 tablespoon butter with 1 tablespoon olive oil in large pot over medium-high heat. Add cabbage; sprinkle lightly with salt and freshly ground black pepper and saute until cabbage is almost tender but not brown, 6-8 minutes. Using slotted spoon, transfer 1 cup cabbage to small bowl and save for garnish.
• Add 1 tablespoon butter to pot with cabbage; add leeks and garlic. Saute over medium heat until leeks soften slightly, about 3 minutes. Stir in potatoes, and bay leaf. Add 6 cups broth; bring to boil. Reduce heat to medium-low; cover and simmer until all vegetables are tender, 20-25 minutes. Discard bay leaf. Working in batches, puree soup in blender until smooth. Return puree to pot. Simmer until heated through, adding more broth to desired consistency.