Creamy Cabbage Soup With Gruyère

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This is a creamy soup that has no cream in it. I can’t think of a more comforting meal to eat on a cold winter night. The Parmesan rind intensifies the cheesy flavor without adding more cheese.


  • 1

    tablespoon extra virgin olive oil

  • 1

    medium onion, chopped

  • 1

    russet potato, peeled and grated

  • ¾

    pound cabbage (about 1/2 medium head), cored and shredded

  • Salt to taste

  • 5

    cups water, chicken stock or vegetable stock

  • 1

    Parmesan rind

  • Freshly ground pepper to taste

  • 2

    cups low-fat milk

  • 1

    cup grated Gruyère cheese

For garnish

  • 6

    1/2-inch thick slices of French or country bread, toasted and cut into small squares

  • Minced fresh chives

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  1. Heat the oil over medium heat in a large, heavy soup pot. Add the onion and cook, stirring, until tender, about 5 minutes. Add the grated potato, the shredded cabbage and 1/2 teaspoon salt. Stir together for a minute, taking care that the potatoes don’t stick to the pot, and add the water or stock, the Parmesan rind, and salt and pepper to taste. Bring to a simmer, cover and simmer over low heat for 30 minutes, until the vegetables are tender.
  2. Add the milk to the soup. Stir to combine well and heat through without boiling. A handful at a time, stir the Gruyère into the soup and continue to stir until the cheese has melted. Taste and adjust seasonings. Remove the Parmesan rind. Serve, garnishing each bowl with a handful or toasted croutons and a sprinkling of minced chives.
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