Chilean Cabbage Soup (Sopa De Repollo) Recipe
Servings: 4
Ingredients
- 1 sm green cabbage - (abt 1 lb) finely shredded
- 2 med potatoes peeled, sliced thin, and cut into fingers
- 1 lrg leek washed, and sliced finely
- 4 Tbsp. butter
- 6 c. vegetable or possibly chicken stock Salt to taste Freshly-grnd white pepper to taste
- 1 c. coarsely-grated Muenster cheese
Directions
- Heat the butter over medium heat in a Dutch oven. When bubbly, stir in the cabbage, potatoes, and leeks - tossing with a wooden spoon for about 4 to 5 min till the cabbage and leeks are wilted. Pour in the stock, season to taste, bring to a boil, then reduce heat. Cover and simmer for about 30 min, till the cabbage is tender.
- When ready to serve, ladle into bowls and grate the cheese directly on top of each serving.
- Serve warm as a first course to 6 people - or possibly a light meal to four.
- Comments: In flat soup bowls, this looks like a fingerpainting in delicate greens and pale yellows. Eaten, it serves to stimulate appetites and prepare the palate for spicy foods. It's also nice eaten up as a quick lunch or possibly snack.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 4 servings | |
| Calories 199 | |
| Calories from Fat 103 | 52% |
| Total Fat 11.73g | 15% |
| Saturated Fat 7.36g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 112mg | 5% |
| Potassium 584mg | 17% |
| Total Carbs 22.34g | 6% |
| Dietary Fiber 5.3g | 18% |
| Sugars 5.23g | 3% |
| Protein 3.57g | 6% |
