Cabbage-Dill Potage

Name: Cabbage-Dill Potage
Yield: Makes 6 cups (1.5 l); 4 generous first-course servings
Cuisine: Chinese
Ingredients: 2 tablespoons coarsely chopped dill; Freshly ground black pepper, to taste; 5 teaspoons kosher salt; ½ small white cabbage, cored and cut into ½-inch (1-cm) dice (about 2 cups; 225 g); 1 tablespoon olive oil, optional; 1 tablespoon (15 g) unsalted butter, if using whole zucchini; 2 cups (500 ml) Zucchini Purée Soup Base or 4 medium zucchini; 2 large leeks, white and 1 inch (2.5 cm) of pale green parts only, washed well and cut into ½-inch (1- cm) pieces; ½ pound (225 g) mashing potatoes, peeled and cut in 1-inch (2.5-cm) cubes

Preparation info

Makes 6 cups 1.5 l ) ;
4
generous first-course servings

Difficulty
Medium

Appears in

Soup

By Barbara Kafka

Published 1998

About

This is a winter soup that turns green and fresh-tasting with a cleverly prepared-in-summer Zucchini Purée Soup Base. If there is none in the freezer, use the smallest zucchini in the winter market.

Ingredients

2 cups (500 ml) Zucchini Purée Soup Base or 4 medium zucchini

Asia
Europe
India
Italy
China
Milan
Genoa
Starter
Tuscany
Winter
Vegetarian
Soup
Gluten-free
Mediterranean

Method

If using whole zucchini, peel, quarter them lengthwise, and then cut them across into ½-inch (1-cm) lengths. In a medium saucepan, melt the butter. Stir in the zucchini and toss to coat in butter. Cook, covered, over low heat, stirring occasionally, for 45 minutes. Pass through the medium disc of a food mill. (A food processor will yield water.) There should be