Ingredients:
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4 Qts Green Cabbage, Large Diced
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4 C Yellow Onion, Large Diced
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2 C Turnips, Medium Diced
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3 C Celery, Medium Diced
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2 C Carrot, Cut in Half and Sliced
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3 T Garlic
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¼ C Salt
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1 T Black Pepper
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4 Qt Vegetable Stock
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1 t Fresh Thyme
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¼ C White Wine Vinegar
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2 T Soy Sauce
Method:
*Season with salt and pepper as you cook each stage.
Using a heavy bottomed 8-quart stock pot, sweat the mirepoix vegetables and turnips in oil. Mix occasionally and cook until the carrots no longer have tooth. Add the garlic and the cabbage and stir to incorporate. Cover with a lid and steam until the cabbage softens and becomes slightly translucent, stirring occasionally. Add the vegetable stock and fresh thyme and bring to a boil. Simmer for 30 minutes. Finish with the vinegar and soy sauce and adjust seasoning as needed. This soup can be served as is.
At Tarragon, we ladle it into crocks and top it with whole grain croutons and alpine cheeses and bake for four minutes in a 450-degree oven, reminiscent of a French Onion Soup.