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Cream of Cabbage Soup with Parsley Oil Recipe

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4.1 from 13 reviews

This Cream of Cabbage Soup is a comforting and creamy blend of tender green cabbage and potatoes, enhanced by the warm aroma of toasted caraway seeds and enriched with whole milk. Finished with sautéed cabbage for added texture and a vibrant parsley oil drizzle, this soup offers a delightful balance of flavors and a smooth, velvety texture perfect for any season.

Ingredients

For the cabbage soup

  • 2 medium potatoes (about 12 ounces/340g), unpeeled and cut into 1-inch (3cm) pieces
  • 2 cups (500ml) water
  • 1 teaspoon kosher or sea salt, plus more for cooking potatoes and sautéed cabbage
  • 4 teaspoons caraway seeds
  • 4 tablespoons (55g) unsalted butter, divided
  • 1 medium onion, peeled and diced
  • 8 cups (1 1/4-pound, 625g) green cabbage, sliced
  • 2 cups (500ml) whole milk
  • 2 teaspoons fresh lemon juice or cider vinegar

For the parsley oil

  • 1 small bunch parsley, stems and leaves (about 1 1/4 ounce/40g)
  • 3/4 cup (180ml) olive or vegetable oil

Instructions

  1. Boil Potatoes: Place the potato cubes in a pot with 2 cups of lightly salted water. Boil until tender when pierced with a sharp knife, about 10 to 15 minutes. Remove from heat and set aside.
  2. Toast Caraway Seeds: In a soup pot or Dutch oven over medium-high heat, toast the caraway seeds by stirring frequently until fragrant and lightly toasted, about 3 minutes. Remove seeds onto a plate, reserving a few for garnish if desired.
  3. Sauté Onions: In the same pot, melt 2 tablespoons of the butter. Add diced onions and cook, stirring frequently, until soft and translucent. Add toasted caraway seeds and cook for one more minute to blend flavors.
  4. Cook Cabbage: Reserve about one-third of the cabbage for sautéing later. Add half of the remaining cabbage, 1 teaspoon of salt, and freshly ground pepper to the pot. Stir and cover, lifting the lid occasionally to stir until the cabbage wilts. Add 1/4 cup (60ml) water if the pot becomes dry or starts to scorch. Add more butter if desired. Once mostly wilted, add the remaining cabbage (except the reserved portion). Cover and cook, stirring occasionally, until all cabbage is wilted.
  5. Blend Soup Base: Turn off the heat. Add the cooked potatoes with their cooking water and the whole milk to the pot. Using an immersion blender, blend the mixture until smooth. Alternatively, transfer to a standard blender and puree, then return to the pot.
  6. Sauté Reserved Cabbage: Thinly slice the reserved cabbage. In a skillet, heat the remaining 2 tablespoons of butter. Add the sliced cabbage, season with salt and pepper, and cook, stirring occasionally, until wilted. Stir the sautéed cabbage into the blended soup along with the lemon juice or cider vinegar for brightness.
  7. Prepare Parsley Oil: Bring a small saucepan of water to a boil. Have a bowl of ice water ready. Plunge the parsley into the boiling water for 10 to 15 seconds until wilted. Remove and immediately transfer to the ice water to preserve color. Once cool, squeeze out excess water from parsley and place it in a food processor or blender. Puree with olive or vegetable oil until finely blended. Allow to stand 1 to 2 hours.
  8. Strain Parsley Oil: Line a small mesh strainer with muslin or multiple layers of cheesecloth and place over a bowl. Scrape parsley-oil mixture into the cloth, gather the ends, and squeeze firmly to extract as much oil as possible. Alternatively, press through a fine-mesh strainer. Reserve the parsley oil for drizzling on the soup.

Notes

  • Using whole milk adds creaminess but you can substitute with a dairy-free alternative for a different nutritional profile.
  • Caraway seeds give a distinctive aroma and slight anise flavor; do not skip for authentic taste.
  • Blending the soup smooth and then adding sautéed cabbage adds textural contrast to the final dish.
  • Parsley oil brightens the soup visually and flavor-wise; it can be prepared ahead of time and stored refrigerated.
  • For a vegan version, use plant-based butter and milk alternatives and vegetable oil for parsley oil.
  • The soup keeps well refrigerated for up to 3 days and reheats gently on the stovetop.

Find it online: https://marthatasty.com/cream-of-cabbage-soup-with-parsley-oil-recipe/