Cheddar, Leek and Potato Soup with Crispy Cabbage

Name: Cheddar, Leek and Potato Soup with Crispy Cabbage
Cuisine: European
Ingredients: For the soup:; 1 large Leek, 500g potatoes, 1T butter, 1T olive oil, 1 chicken stock cube, 1 beef stock cube, 1 T miso paste, 1 T gochugaru, 1/4 t cayenne pepper, 2 T sweet sherry (substitute with white wine, red wine vinegar or cider vinegar); 1L water, 40g grated strong cheddar; 1/4 cabbage sliced; 1 stock cube, 1 T red wine or cider vinegar, 1 T Worcestershire sauce, salt and pepper to taste; 1/4c boiled water; 2T olive oil

6 steps

Updated at: Sat, 27 Jul 2024 10:50:44 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per recipe

Calories1000.2 kcal (50%)

Total Fat51.4 g (73%)

Carbs106.7 g (41%)

Sugars18.7 g (21%)

Protein27.4 g (55%)

Sodium7218 mg (361%)

Fiber16.3 g (58%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Wash and slice the leek. Meanwhile heat up your soup pot with the butter and olive oil on medium heat. Add the leek and miso and sauté until the leek is wilted.

Step 2

Deglaze the pan with sherry and add the spices and stock cubes. Top with water.

Step 3

Add the potatoes and bring to a low boil, stirring occasionally. Boil until potatoes are very tender. Keep an eye on the pot and top up with a bit of water if it gets too low.

Step 4

Meanwhile while your soup is bubbling, heat the oven to 200c or preheat your air fryer to 180c. Pop your cabbage into a small baking dish or a silicone air fryer basket. Mix the the other cabbage ingredients together and pour over the cabbage. Bake, stirring every 5 minutes, until the cabbage is crispy and most of the liquid is evaporated (approx 15-20 minutes).

Step 5

When the potatoes are very tender, take the soup off the heat and add the cheese. Blend with a stick blender until smooth (the cheese will melt and meld into the soup as you go). Season to taste.

Step 6

Serve your soup and top with a nice pile of crispy cabbage.