5 BEST HEARTWARMING SOUP RECIPES

Hello and thanks for joining me here today for my 5 Best Heartwarming Soup Recipes. Well, actually, only one of the recipes is mine, the recipe for Bread and Cabbage Soup with Sage Butter. The other 4 recipes will be coming to you from 4 of my blogger friends who also have some terrific heartwarming soup recipes to share with you today.

Classic Casual Home is preparing a Healthy Roasted Red Pepper Soup With Parmesan Crostini

Most Lovely Things  is making Homemade Tomato Soup – Two Ways

Rough Luxe is cooking a Mexican Street Corn Chowder

Shine Your Light has made a Hearty Beef and Barley Soup

I understand that parts of both the west and the east coasts are expecting snow this weekend, so what better time to gear up for some warming soup? We plan to hunker down and enjoy a wintery weekend here in Lake Arrowhead, with snow showers predicted for Saturday.

My Snow Covered Vegetable Garden

So, let me show you how to make my recipe for delicious, hearty, heartwarming, Bread and Cabbage Soup with Sage Butter. It’s a recipe I got from my good friend Brenda, who made it last winter for our group of besties.

Everyone loved it and asked for the recipe, which she actually modified from one that was published on FoodNetwork.com courtesy of Chef Jamie Oliver. After trying the recipe several times, I’ve modified it further, and today bring you my version of this scrumptious soup.

What’s special about this recipe is that it takes full advantage of our current crop of winter vegetables, as it’s chock full of cabbage & kale, two crops that actually grow in winter and even survive in snow. So even in winter we can cook with healthy, farm-fresh ingredients.

Here’s what you’ll need to make it:

3 Quarts Chicken or Vegetable Stock

2 1/2 teaspoons Kosher Salt plus more to Taste

2 Heads Savoy Cabbage, Core & Large Stalks Removed, Washed & Roughly Chopped (about 16 Cups)

2 Bunches Tuscan Kale, Stalks Removed, Washed & Roughly Chopped (about 8 Cups)

2 Long Loaves French or Sourdough Bread, Sliced into 15, 1″ Thick Slices

1 Large Clove Fresh Garlic, Cut in Half Lengthwise

Extra Virgin Olive Oil

4 oz. Diced Pancetta

1 Tablespoon Fresh Rosemary Leaves, Diced

Freshly Ground Pepper to Taste

5 Cups Manchego Cheese, Freshly Grated (about 1 Lb)

1 Stick Butter (8 T)

1 Bunch Fresh Sage Leaves

Here is how to make it…

Preheat your oven to 350°F.

Prep your Savoy Cabbage by removing the core and any particularly thick stalks. Then rough chop the cabbage, place it in a colander and give it a good wash.

Next prep your Tuscan Kale. First, thoroughly wash the leaves of kale. Then hold one end of each stalk of kale with one hand, and with your other hand strip the leaves right off the stems from top to bottom.

Then rough chop the leaves of kale and set them aside with the Savoy Cabbage.

Depending on the size of your Dutch Oven (in which you will prepare this soup), you will need approximately 15 slices of bread.

Using a serrated knife, cut the loaves into 1″ thick slices. Discard the heels.

Rub each side of the bread slices with the cut side of the garlic.

Then using a pastry brush, brush the bread on both sides with good quality, extra virgin olive oil.

Using a hot griddle, toast all but 5 of the pieces of bread on both sides. The remaining 5 pieces of bread will only be toasted on one side. Set the bread aside.

Into a large Dutch Oven add 3 quarts stock and 2 1/2 teaspoons Kosher Salt. I used my Le Creuset Signature Enameled Cast-Iron 6.75 Quart Oval French (Dutch) Oven, which is the perfect size vessel for this soup.

Bring the stock to a boil and add the savoy cabbage and the kale.

Cook for about 3 or 4 minutes until the cabbage begins to soften but is still al dente. Turn off the heat.

Using a slotted spoon, remove the cabbage and kale from the liquid and place it in a large bowl. Set it aside. Then pour the liquid stock into another large bowl and set it aside.

Into a very large, high-sided frying pan add enough olive oil to coat the bottom of the pan. Heat the oil, then add the Pancetta.

When the Pancetta is golden brown and sizzling add the fresh rosemary…

then add the cabbage and the kale. Add salt and pepper to taste. Toss to coat the greens.

Remove the pan from the heat and set aside. Returning to the now empty Dutch Oven, place a layer of 5 pieces of toasted bread in the bottom.

Grate your Manchego cheese to produce 5 Cups of cheese. Manchego cheese comes from Spain, is made from sheep’s milk, and is a wonderful cheese for melting.

Sprinkle the bread with 1/3 of the grated Manchgo Cheese.

Spread 1/2 of the greens over the bread. Drizzle a small amount of olive oil over the top. Repeat this process 1 more time.

The final layer will be the “untoasted”side of bread “up” on top. Push down on the layers with your hands. Then pour the stock carefully over the layers of bread, cheese and cabbage/kale. Add a sprinkle of salt and pepper, then sprinkle the remaining 1/3 of the grated cheese on top. Add a final drizzle of olive oil over top.

Bake in the preheated oven for about 30 minutes or until crispy and golden brown on top.

While the soup bakes prepare the Sage Butter. Melt the butter over low heat in a frying pan. Add the fresh sage leaves and quickly fry until crispy without allowing the butter to burn.

When the soup is ready dish it up into individual bowls. Drizzle a bit of the delicious sage butter on top and garnish with a couple of fried sage leaves.

ENJOY!

Now here’s the handy, dandy, printable recipe…

BREAD AND CABBAGE SOUP WITH SAGE BUTTER

 

Print

This hearty, heartwarming soup made from savoy cabbage & kale makes great use of farm-fresh winter vegetables. It's layered with yummy Spanish Manchego cheese melting into toasted French bread. What could be more satisfying on a cold winters night?

Author: Celia Becker

Recipe type: Soup

Serves: 8

Ingredients

• 3 Quarts Chicken or Vegetable Stock
• 2½ teaspoons Kosher Salt plus more to Taste
• 2 Heads Savoy Cabbage, Core & Large Stalks Removed, Washed & Roughly Chopped (about 16 Cups)
• 2 Bunches Tuscan Kale, Stalks Removed, Washed & Roughly Chopped (about 8 Cups)
• 2 Long Loaves French or Sourdough Bread, Cut into 15, 1" Thick Slices
• 1 Large Clove Fresh Garlic, Cut in Half Lengthwise
• Extra Virgin Olive Oil
• 4 oz. Diced Pancetta
• 1 Tablespoon Fresh Rosemary Leaves, Diced
• Freshly Ground Pepper to Taste
• 5 Cups Manchego Cheese, Freshly Grated (about 1 Lb)
• 1 Stick Butter (8 T)
• 1 Bunch Fresh Sage Leaves

Instructions

1. Preheat your oven to 350°F.
2. Prep Savoy Cabbage by removing the core and any particularly thick stalks.
3. Then rough chop the cabbage, place it in a colander and give it a good wash.
4. Thoroughly wash kale. Remove the center stems and rough chop the kale.
5. Set the cabbage and kale aside.
6. Using a serrated knife, cut the bread loaves into 15, 1" thick pieces. Discard the heels.
7. Rub each side of the bread slices with the cut side of the garlic.
8. Using a pastry brush, brush the slices of bread on both sides with good quality, extra virgin olive oil.
9. Using a hot griddle, toast all but 5 of the pieces of bread on both sides.
10. The remaining 5 pieces of bread will only be toasted on one side. Set the bread aside.
11. Into a large Dutch Oven add the 3 quarts stock and 2½ teaspoons Kosher Salt.
12. Bring the stock to a boil and add the savoy cabbage and the kale.
13. Cook for about 3 or 4 minutes until the cabbage begins to soften but is still al dente.
14. Turn off the heat.
15. Using a slotted spoon, remove the cabbage and kale from the liquid and place it in a large bowl.
16. Set it aside.
17. Then pour the liquid stock into another large bowl and set it aside.
18. Into a very large, high sided frying pan add enough olive oil to coat the bottom of the pan.
19. Heat the oil, then add the Pancetta.
20. When the Pancetta is golden brown and sizzling add the fresh rosemary, the cabbage and the kale. Add salt and pepper to taste.
21. Toss to coat the greens. Remove the pan from the heat and set aside.
22. Returning to the now empty Dutch Oven, place a layer of 5 pieces of toasted bread in the bottom.
23. Sprinkle the bread with ⅓ of the grated Manchgo Cheese.
24. Spread ½ of the greens over the bread.
25. Drizzle a small amount of olive oil over the top. Repeat this process 1 more time.
26. The final layer will be the "untoasted" side of bread "up" on top.
27. Push down on the layers with your hands.
28. Then pour the stock carefully over the layers of bread, cheese and cabbage.
29. Add a sprinkle of salt and pepper, then sprinkle the remaining ⅓ of the grated cheese on top.
30. Add a final drizzle of olive oil over top.
31. Bake in the preheated oven for about 30 minutes or until crispy and golden brown on top.
32. While the soup bakes prepare the Sage Butter.
33. Melt the butter over low heat in a frying pan.
34. Add the sage leaves and quickly fry until crispy without allowing the butter to burn.
35. When the soup is ready dish it up into individual bowls.
36. Drizzle a bit of the sage butter on top and garnish with a couple of fried sage leaves.
37. ENJOY!

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Now, I hope you’ll head on over to my blogger friends sites where you’ll find 4 more heartwarming soup recipes using the links below…

Thanks so much for dropping in!

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