Creamy Potato and Savoy Cabbage Soup with Crispy Bacon and Sauteed Apples

2 1/2 to 3 pd head of Savoy cabbage with attractive outer leaves
6 tbsp unsalted butter
1 1/2 cups chopped leeks
2 cups diced Yukon Gold potatoes, peeled, and cut into ½-inch dice (about 20 oz)
Kosher salt
6 cups reduced-sodium chicken stock
Freshly ground black pepper
1/2 cup crème fraîche

Garnishes
4 thick slices bacon (about 4 oz)
1/2 tbsp unsalted butter
1/2 medium apple such as McIntosh, Honey Crisp, or Granny Smith, unpeeled, quartered lengthwise, cored, and cut into 1/4 -inch dice 1 1/2 tbsp chopped flat-leaf parsley

1.Gently remove 6 large outer leaves from the cabbage and set aside. Quarter the cabbage lengthwise, and cut into 1/2-inch wide strips, removing and discarding any strips with thick white veins. Measure out a generous, packed 4 cups. (Save extra cabbage for another use.) Rinse the outer leaves in hot water, pat dry, and wrap in paper towels.

2.Heat butter in a large, heavy pot set over medium heat. When hot, add leeks and potatoes and season with 1 teaspoon of salt. Cook, stirring often, just until leeks start to soften slightly, 4 to 5 minutes. Add cabbage strips and cook, stirring, until they start to wilt, 1 to 2 minutes. Don’t let vegetables brown. Add stock, and 1 teaspoon freshly ground black pepper. Bring mixture to a simmer, then reduce heat and cook, uncovered, at a simmer until vegetables are very tender, 25 to 30 minutes.

3. While the soup is simmering, cook the bacon in the microwave or fry in a frying pan. Drain, cool, and crumble coarsely. Heat 1/2 tablespoon butter in a medium skillet over medium high heat and sauté the diced apple just to coat lightly with butter, 1 to 2 minutes.

4. Purée the soup in a food processor, blender, or food mill, and return the soup to the pot. Or, use an immersion blender to purée the soup in the pot. Whisk in the crème fraîche. Season the soup with more salt and pepper if needed.

5.With a sharp knife, make a 2 to 2 1/2-inch (upside down) V-cut in the center along the base of each leaf. Remove and discard this cut out including part of the thick white vein. (This will help you mold the leaves in the bowls more easily.) Arrange leaves in six medium soup bowls. Ladle soup into bowls and garnish with bacon, apples, and parsley. Serves 6 with about one cup portions.

Copyright Betty Rosbottom 2022