I’m absolutely smitten with my new Savory Cabbage and Blue Cheese Soup à la Française, what a discovery! It’s exceptional, and I’ve already added it to my list of favorites featured in my post “Cabbage… I Get on a Kick.” That post is a playful celebration of cabbage, packed with some of my go-to inspired recipes.
This soup truly captures everything I love about a cozy, creamy dish for the season. Cabbage, being such a versatile and readily available vegetable right now, pairs beautifully with the other ingredients to create a wholesome, comforting bowl. It’s the kind of homey recipe that feels indulgent yet simple, no special trip required, just pure comfort straight from the kitchen.
Ingredients
- 1 medium carrot
- 2 tbsp unsalted butter
- 1 medium chopped onion
- 1/2 medium head cabbage, sliced
- 3 cloves thinly sliced garlic
- kosher salt and freshly ground black pepper
- 1 tbsp flour
- 3-4 cups chicken stock
- 3 oz blue cheese
- 2-4 tbsp heavy cream
- 1/2 demi baguette, sliced and toasted
Instructions
Gather all ingredients before starting the recipe.
- Melt 2 tbsp unsalted butter in a medium sized stock pot over medium heat.
- Add 1 medium carrot, peeled and sliced and 1 medium chopped onion to the butter and sauté until the vegetables are soft, about 4-5 minutes.
- Add 1/2 medium head cabbage, sliced and 3 cloves thinly sliced garlic and stir to combine. Season with kosher salt and freshly ground black pepper and cover with a lid and cook until the cabbage has softened and reduced by half in volume. About 10-12 minutes.
- Sprinkle 1 tbsp flour on the cooked vegetables and stir to combine.
- Add 3-4 cups chicken stock, bring soup to a simmer and cook for 15-20 minutes or until the soup has slightly thickened and appears creamy.
- Add 3 oz blue cheese, reserving some to garnish soup, and stir to combine making sure that the cheese has melted and is fully incorporated. Add 2-4 tbsp heavy cream, stir and taste for seasoning.
- Serve with slices of toasted baguette.
