Potato and Savoy cabbage soup
A warming potato and Savoy cabbage soup, with the kick of good extra virgin olive oil and toasted black pepper
Servings 4 people
Ingredients
- 4 tablespoons extra virgin olive oil
- 1 red onion, finely sliced
- 1 leek, white part, finely sliced
- 1 celery heart, finely chopped
- 2 medium yellow potatoes, peeled and diced
- ½ ball Savoy cabbage, finely sliced
- 1 bay leaf
- Fine sea salt
- A few black peppercorns
- 4 tablespoons aged Tuscan pecorino, grated
Instructions
- Cover the bottom of a medium pot with extra virgin olive oil. Add the finely sliced onion and leek and season with a big pinch of salt. Cook over low heat until soft, about 8 minutes.
- Add the diced potatoes, the minced celery, the sliced Savoy cabbage, and the bay leaf, stir, and cook over low heat for about 5 minutes.
- Pour in hot water to cover all the vegetables, and cook over medium heat, stirring occasionally, until soft, about 25 minutes. You should be able to easily mash the potatoes with a wooden spoon against the pot.
- Remove the bay leaf and blend all the vegetables with an immersion blender until you get a smooth soup. Taste and adjust the seasoning with salt. Simmer the soup on a medium flame for about five minutes or until it reaches the thickness you like.
- Toast the peppercorns on a pan for a couple of minutes until you can start smelling their pungent aroma. Transfer the peppercorns to a cutting board and finely chop them with a knife.
- Pour the soup into four serving bowls, drizzle with your best extra virgin olive oil, and sprinkle the black pepper on top. End with the grated pecorino cheese and enjoy.
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