Potato, Cabbage, Leek Soup With Lemon Sour Cream Recipe

Name: Potato, Cabbage, Leek Soup With Lemon Sour Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sour cream; 1 tablespoon fresh lemon juice; 1/4 teaspoon finely grated lemon peel; 2 tablespoons (1/4 stick) butter, divided; 1 tablespoon extra-virgin olive oil; 6 cups diced green cabbage (1/2-inch dice; from about 1/2 medium head); 3 cups chopped leeks (white and pale green parts only; 3 to; 1/2 cup chopped celery; 1/2 cup chopped carrots; 2 cups turnips or rutabega; 3 large garlic cloves, pressed; 3 cups 1/2-inch cubes peeled Yukon Gold potatoes (about 1 1/4 pounds); 1 2 x 2-inch piece Parmesan cheese rind (optional); 1 Turkish bay leaf; 6 cups vegetable broth or water; 2 tablespoons chopped fresh chives (for garnish)

Servings: persons

1/2 cup sour cream
1 tablespoon fresh lemon juice
1/4 teaspoon finely grated lemon peel
2 tablespoons (1/4 stick) butter, divided
1 tablespoon extra-virgin olive oil
6 cups diced green cabbage (1/2-inch dice; from about 1/2 medium head)
3 cups chopped leeks (white and pale green parts only; 3 to
1/2 cup chopped celery
1/2 cup chopped carrots
2 cups turnips or rutabega
3 large garlic cloves, pressed
3 cups 1/2-inch cubes peeled Yukon Gold potatoes (about 1 1/4 pounds)
1 2 x 2-inch piece Parmesan cheese rind (optional)
1 Turkish bay leaf
6 cups vegetable broth or water
2 tablespoons chopped fresh chives (for garnish)

1
Whisk sour cream, lemon juice, and lemon peel in small bowl to blend. Cover and chill. DO AHEAD: Can be made 4 hours ahead. Keep chilled.
2
Melt 1 tablespoon butter with 1 tablespoon olive oil in heavy 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 to 8 minutes. Using slotted spoon, transfer 1 cup cabbage to small bowl and reserve for garnish.
3
Add 1 tablespoon butter to pot with cabbage; add leeks, celery, carrots, turnips, and garlic. Saute over medium heat until leeks and vegetables soften slightly, about 3 minutes. Stir in potatoes, Parmesan rind, if desired, and bay leaf. Add 6 cups broth; bring to boil. Reduce heat to medium-low; cover and simmer until all vegetables are tender, 20 to 25 minutes. Discard Parmesan rind, if using, and bay leaf. Working in batches, puree soup in blender until smooth. Return puree to pot. Simmer until heated through, adding more broth by 1/4 cupfuls to thin soup to desired consistency. Season with salt and pepper.
4
Ladle soup into bowls. Top each serving with some of reserved sauteed cabbage. Drizzle sour cream mixture over soup; sprinkle with chives and serve.

539

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup sour cream, 1 tablespoon fresh lemon juice, 1/4 teaspoon finely grated lemon peel, 2 tablespoons (1/4 stick) butter, divided, and more.

Yes, Potato, Cabbage, Leek Soup With Lemon Sour Cream falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato, Cabbage, Leek Soup With Lemon Sour Cream

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