Maella

Soupe aux Choux “Gratineé”


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Inspired by the 1980s French film La Coupe aux Choux, one of my favourite childhood movies - my version of this hearty cabbage and potato soup is served like a classic onion soup: topped with grilled melted cheese on croutons. Elevated with tasty speck and fresh thyme, it’s a super comforting and nostalgic dish!

Ingredients

Directions

  1. 1

    Peel and finely slice the onion and carrot. Cut the cabbages in half, remove the core, and slice them thinly. Peel and cube the potatoes. Slice the speck.

  2. 2

    Melt the butter in a large pot over medium heat. Add the sliced onion and cook until browned. Add the sliced speck and the carrot. Add the sliced cabbage and cook until it starts to wilt.

  3. 3

    Add the bay leaves, salt, and pepper, then pour in the broth and extra water to cover. Bring to a boil, reduce the heat, and simmer for 25 minutes. Add the potatoes and simmer for 10 minutes or until the potatoes are soft.

  4. 4

    While the soup simmers, toast the bread slices until golden. Place the toasted bread on top of the soup, sprinkle with the grated cheese, and place the pot under a grill until the cheese is melted and browned. Serve the soup garnished with thyme and with the bread on top.

  5. 5

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