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Yield 10 quarts or 10 liters |
| Ingredients |
US |
Metric |
| Fat or butter |
3 1/2 ounces |
100 grams |
| Leeks, diced |
3 pounds |
1.5 kilograms |
| Onions, diced |
2 pounds |
1 kilogram |
| Carrots, diced |
1 pound |
500 grams |
| Celery, diced |
1 pound |
500 grams |
| Potatoes |
1 pound |
500 grams |
| Turnips |
8 ounces |
240 grams |
| Stock |
7 to 8 quarts |
7 to 8 liters |
| Cabbage, shredded |
1/2 pound |
225 grams |
| Salt |
1 teaspoon |
6 grams |
| Pepper |
1/4 teaspoon |
2 grams |
| Fried Bread/chopped
parsley |
garnish |
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Procedure |
| 1.
Sauté leeks, onions, carrots and celery until translucent |
| 2.
Add the potatoes and turnips and continue to sauté |
| 3.
Add the stock and simmer until the ingredients are well cooked and the
soup is bound |
| 4.
Add the cabbage and continue to simmer for ten minutes |
| 5.
Adjust seasoning |
| 6.
Garnish with fried bread and parsley |
| A pint
of cream or milk can be added before the cabbage as an option |
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