| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
French |
*web/email, Soups, Vegetables |
6 |
servings |
INGREDIENTS
| 3 |
tb |
Minced garlic |
| 8 |
c |
Lowfat chicken broth; divided use |
| 1 |
c |
Long-grain white rice |
| 6 |
c |
Shredded savoy cabbage |
| 1 |
ts |
Freshly ground pepper |
|
|
Salt; to taste |
| 6 |
sl |
Stale French bread; for croutons |
| 2 |
tb |
Minced parsley; for garnish |
INSTRUCTIONS
SAVOY is a green cabbage that looks like a giant rose in full bloom with
crinkled green petals. Soft, dark-green outer leaves frame a loose head
whose color pales to butter yellow. Typically milder tasting and more
tender than green or red cabbage, savoy -- which takes its name from the
mountainous region of Savoie in southeast France -- is harvested from
midfall through early spring. When shopping, choose solid heads of savoy
cabbage with no yellowing of the outer leaves. Store, unwashed, for up to
two weeks. Wash leaves thoroughly under running water just before use.
Drain well.
1. In a medium saucepan combine garlic, 2 cups of stock, and rice. Bring to
a boil over moderate heat; cover, reduce heat, and simmer 20 minutes.
Transfer to a blender or food processor, add 4 cups of stock, and blend, in
batches if necessary.
2. Return to saucepan; add remaining 2 cups stock and cabbage. Simmer 15
minutes over moderately low heat. Do not overcook.
3. Meanwhile prepare croutons: Preheat oven to 350 degrees. Place 6 slices
(1/4 inch thick) day-old French baguette slices on baking sheet. Bake until
lightly browned, 8 to 10 minutes.
4. To serve soup, add pepper and salt, if needed. Place croutons in
individual soup bowls and ladle soup over. Garnish with parsley and serve
immediately.
Serves: 6. EACH 196 cals, 1g fat (3%)
Tip - Shredding Cabbage: Discard any bruised or yellowed leaves. Use a
sharp chef's knife to cut cabbage in half lengthwise. Remove core from each
half. Place cut sides down and, starting at the leafy end, slice each half
into paper-thin shreds.
ALTERNATIVE: Savoy can be used interchangeably with green or red varieties
in most cabbage dishes.
Recipe from syndicated columnist, Annette Gooch 01/06/99. Mc and mail from
Pat <kitpath@earthlink.net>
Recipe by: Annette Gooch (1999)
Posted to EAT-LF Digest by KitPatHanneman <kitpath@earthlink.net> on Jan
19, 1999, converted by MM_Buster v2.0l.
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