Cabbage Bisque
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Here's a cabbage bisque recipe I've been making lately that's become a real favorite in my kitchen. It's such a comforting, creamy soup that comes together in just about an hour, and honestly, it won't break the bank because cabbage is so affordable and nutritious. Cabbage is packed with vitamin C and fiber, which is great for your digestion and immune system. What I love most is how simple this is to make, even on busy weeknights. You just sauté your aromatics, add potatoes and cabbage, simmer everything until tender, then blend it all into this silky, satisfying bisque. It's elegant enough for company but easy enough for a cozy weeknight dinner.
Ella x
Ingredients
- 800 gcabbage
- 3 clovesgarlic
- 600 gpotatoes
- 100 gbutter
- 20 gall-purpose flour
- 1200 mlchicken broth
- 400 mlmilk
- 8 gsalt
- 4 gblack pepper
- 12 gfresh parsley
- 60 mlolive oil
Detail level
Instructions
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the chopped cabbage and cook until softened, about 10 minutes.
Tip: Stir occasionally to prevent burning.
- 3
Add the minced garlic and cook for 1 minute, stirring constantly.
- 4
Add the chopped potatoes, salt, and black pepper. Stir to combine.
- 5
Pour in the chicken broth and bring the mixture to a boil.
Tip: Reduce heat to low and simmer for 20 minutes.
- 6
Use an immersion blender to puree the soup until smooth.
Tip: Alternatively, transfer the soup to a blender and blend in batches.
- 7
Return the soup to the pot and add the milk, butter, and flour. Whisk to combine.
Tip: Cook over low heat, whisking constantly, until the soup thickens.
- 8
Taste and adjust the seasoning as needed.
- 9
Serve the soup hot, garnished with chopped parsley and a dollop of sour cream if desired.
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