Chilean Cabbage Soup - (Sopa De Repollo)

[Guest guest]

Chilean Cabbage Soup - (Sopa De Repollo)

 

1 small green cabbage, finely shredded

2 medium potatoes, peeled, sliced thin, cut into fingers

1 large leek washed, sliced finely

4 tablespoons butter

6 cups vegetable stock

salt to taste

freshly ground white pepper to taste

1 cup coarsely grated Muenster cheese

 

Melt the butter over medium heat in a Dutch oven. When bubbly, stir in the

cabbage, potatoes, and leeks -- tossing with a wooden spoon for about 4 to 5

minutes until the cabbage and leeks are wilted. Pour in the stock, season to

taste, bring to a boil, then reduce heat. Cover and simmer for about 30 minutes,

until the cabbage is tender.

When ready to serve, ladle into bowls and grate the cheese directly on top of

each serving.

Serves 4.

 

 

________________

Canada Toolbar: Search from anywhere on the web, and bookmark your

favourite sites. Download it now

http://ca.toolbar..