Soupe aux Choux (Cabbage and Pork Soup)
A classic French soup made with cabbage and smoked pork, perfect for winter.
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- •1/2 Savoy cabbageCurly cabbage
- •1/2 White cabbageCannonball cabbage
- •1 CarrotLarge, cut in quarters
- •1 OnionCut in half with cloves
- •Smoked pork bellyCut into pieces
- •ButterFor sautéing
- •2 liters Chicken stockFor soup base
- •Rock salt(optional)For blanching
- •BreadCountry-style loaf, toasted
- 1
Trim and discard outer leaves of both types of cabbage. Rinse under running water.
5 min
- 2
Cut cabbages into quarters and blanch in boiling water with rock salt for extra cleaning.
10 min
- 3
Rinse blanched cabbage under cold water and cut into desired size.
5 min
- 4
Melt butter in a cast iron pot over medium heat. Add carrots and half an onion, sauté for 20 seconds.
1 min
- 5
Add half of the cabbage to the pot, stir well.
2 min
- 6
Layer smoked pork belly in the middle of the pot, add onion with cloves, and remaining cabbage.
3 min
- 7
Pour chicken stock over the ingredients, cover, and simmer for 1 to 1.5 hours.
1h 30m
- 8
Toast bread slices in the oven until crispy.
10 min
- 9
Serve soup with toasted bread on top.
5 min
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