Potato, Cabbage and Leek Soup
From: Bon Appetit, March 2011
- 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.