Cabbage and potato soup

Cabbage and Potato Soup Sourdough Croutons and Melted Cheese Ingredients: Cabbage Potatoes Leek Garlic Celeriac Stock Bread Cheese (For best results, read recipe fully before beginning.)

1) Prepare the ingredients: - Wash and dry the fresh produce.

- Remove and discard the core of the cabbage. Roughly chop leaves.

- With the side of your knife, smash the garlic clove. Remove and discard papery skin.

- Trim o and discard the root of the leek, and any dark green part. Thinly slice the leek.

- Cut the potatoes into large bite-sized pieces.

- Peel the celeriac (using a vegetable peeler or a sharp knife). Small dice the celeriac.

- Grate the cheese.

2) Start the soup: - Heat 1 tablespoon olive oil in a wide-bottomed sauce pan - large enough to hold all the ingredients - on medium-high until hot. Add the smashed garlic and cook until aromatic and lightly browned, about 1 minute. Remove and discard.

- Add 1/2 of the chopped cabbage and cook until deeply browned, about 5 minutes. Add the sliced leek, season with salt and pepper, and cook until slightly softened, about 3 minutes. Add the remaining chopped cabbage, the diced celeriac, diced potato, and stock, season with salt and pepper, and bring to the simmer. Cook, stirring occasionally, until vegetables are tender and flavors have melded, about 15 minutes. Taste and season with salt and pepper as needed.

3) Toast the bread: - While the soup cooks, set the oven to broil. Place the bread under the broiler and toast, turning and flipping occasionally, until browned in spots and fairly dry, about 5 minutes total (alternatively you can toast in the toaster). Remove from oven.

4) Finish the soup: - Ladle soup into ovensafe bowls. Top with toasted bread then cover with grated cheese. Place on a sheet pan and transfer to the oven. Broil until the cheese is bubbly and toasted, about 2 minutes. Enjoy!