Kitchen Garden Soup (Soupe du Potager)

1 bay leaf
1 small cabbage, quartered
4 tablespoons unsalted butter
2 leeks, halved and sliced
2 teaspoons salt
1 1/2 cups new potatoes, chopped
handful of flat-leaf parsley, chopped
2 cups freshly shelled peas
1 romaine lettuce heart, sliced thinly
1 bunch of sorrel, sliced
unsalted butter, sour cream, or creme fraiche to serve (optional)
salt and pepper to taste


Put the bay leaf in a large saucepan of water and bring to a boil. Add cabbage quarters and blanch for 3 minutes. Drain cabbage, pat dry, and slice it thinly.

Heat butter in large saucepan. Add cabbage, leeks, onion, and 2 teaspoons salt and cook until softened, 5-10 minutes. Add the potatoes, parsley, and 2 quarts water (or very light stock). Add slat and pepper to taste and simmer gently for 40 minutes.

Stir in peas, lettuce, and sorrel and cook 10 minutes more. Adjust seasoning.

Serve with butter, sour cream, or creme fraiche.
from Bistro