Savoy Cabbage and Celery Root Soup with Leek Confit

Savoy Cabbage and Celery Root Soup with Leek Confit

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, diced (about 1½ cups)
  • 1 medium celery root (also called celeriac), trimmed and diced (1½ to 2 cups)
  • 3 large garlic cloves, minced
  • ½ cup chopped scallions, green tops only
  • ¼ cup Leek Confit
  • ½ Fuji apple, peeled and diced
  • 1 tablespoon country-style Dijon mustard
  • 1 teaspoon minced fresh rosemary
  • 5 cups vegetable broth
  • ⅔ cup quartered baby potatoes
  • ½ small savoy cabbage, thinly sliced (about 3 cups)
  • 1 teaspoon kosher salt (or more, to taste)
  • ½ teaspoon black pepper
  • ½ cup brown basmati rice
  • ½ cup grated Parmesan cheese, optional garnish

Course: soup

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