Potato-Cabbage Soup
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 head Savoy cabbage, shredded
- 3 scallions, trimmed and chopped
- 3 garlic cloves, peeled and halved
- 1/2 teaspoon kosher salt
- 4 cups chicken broth
- 2 cups boiled Idaho potatoes, cut in 1/2-inch slices
- Heat the oil and butter in a large saucepan over medium heat. Add the cabbage, scallions, garlic, and salt and cook until the cabbage is slightly softened, about 5 minutes. Remove 1/3 cup of the cabbage and set aside for garnishing. Add the chicken broth and potatoes and bring to a boil. Simmer, covered, until the cabbage is tender, about 15 minutes. Using a blender, puree until smooth and season to taste with additional salt, if desired. Before serving, garnish the soup with the reserved cabbage.
olive oil, unsalted butter, savoy cabbage, scallions, garlic, kosher salt, chicken broth, potatoes
Taken from www.myrecipes.com/recipe/potato-cabbage-soup (may not work)