Ingredients
- 1/2 cup crème fraîche or sour cream
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon finely grated lemon peel
- 2 tablespoons (1/4 stick) butter, divided
- 1 tablespoon extra-virgin olive oil
- 6 cups diced green cabbage (1/2-inch dice; from about 1/2 medium head)
- 3 cups chopped leeks (white and pale green parts only; 3 to 4 large)
- 3 large garlic cloves, pressed
- 3 cups 1/2-inch cubes peeled Yukon Gold potatoes (about 1 1/4 pounds)
- 1 2x2-inch piece Parmesan cheese rind (optional)
- 1 Turkish bay leaf
- 6 cups (or more) low-salt chicken broth
- 2 tablespoons chopped fresh chives (for garnish)
Description
Green Cabbage Is Pureed With Potatoes And Leeks To Make This Satisfying Soup.
Bon Appetit Magazine
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