Ingredientes para Alpine Cabbage Soup
- 1/4 cup stale bread, torn into bite size pieces (or croutons)
- Butter
- 1 head cabbage (about 2 1/2 lbs), cored and shredded
- Ground Nutmeg
- Fresh ground black pepper, to taste
- Salt, to taste
- 6 cups vegetable broth
- 4 ounces fontina cheese, shredded
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 cup fresh parsley, chopped (for garnish, optional)
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Cómo preparar Alpine Cabbage Soup
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and carrots, cook until softened, about 5-7 minutes.
- Add garlic and cabbage, cook for another 5 minutes, stirring occasionally.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes, or until cabbage is tender.
- Meanwhile, tear stale bread into bite-sized pieces.
- Stir in the bread, thyme, and bay leaf. Simmer for 10-15 minutes, or until bread is softened and soup has thickened.
- Season with salt and pepper to taste.
- Remove bay leaf before serving.
- Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
22g
Fat
99g
Carbs
7g
