Homemade Savoy Cabbage Soup Recipe: Easy, Comforting, and Full of Flavor
When the cool breeze of autumn or winter rolls in, few dishes offer the same cozy comfort as a hearty homemade cabbage soup. This traditional recipe, featuring tender Savoy cabbage, smoked duck breast, and rich chicken broth, is a timeless classic that brings family and friends together around the table.
Ingrédients
- 850 g Savoy cabbage thinly sliced then cut into small squares
- 2 medium white onions finely sliced
- 300 g carrots diced (~½ cm cubes)
- 200 g white turnip diced (~½ cm cubes)
- 5 garlic cloves:
- 3 crushed and finely chopped for cooking
- 2 whole cloves for rubbing on croutons
- 1 smoked duck breast about 280-300 g, cut into 3 pieces
- 3 liters clear unsalted chicken broth
- 2 sprigs fresh thyme
- 3 bay leaves
- Salt and pepper to taste
For the garlic cheese croutons:
- 1 baguette preferably day-old, sliced into 1.5 cm thick slices
- 2 garlic cloves reserved
- 150 g grated cheese Comté, Gruyère, or Emmental
- 1 tbsp Moroccan paprika
- 1 tbsp crushed chili flakes
Instructions
- Prepare vegetables: Slice onions, dice carrots and turnips evenly, slice and cut cabbage, crush and chop 3 garlic cloves; reserve 2 whole.
- Cook duck and onions: Sauté duck pieces over medium-low heat 5 min to render fat. Add onions, sweat without browning 7 min.
- Add vegetables: Add carrots, cook 5 min. Add turnips and garlic, mix. Add cabbage last.
- Add herbs and broth: Tie thyme and bay leaves, add to pot with broth. Bring to boil, reduce to simmer, cover, cook 1 hour.
- Season: Remove herbs, salt and pepper to taste, check vegetable tenderness.
- Make croutons: Toast baguette slices 8 min at 180°C. Rub with garlic, top with cheese and spice mix. Broil 2-3 min until golden.
- Serve: Ladle soup, add croutons, garnish with basil. Serve extra croutons on side.
Vidéo
Notes
Chef Michel Dumas’ Tips for the Perfect Savoy Cabbage Soup
- For a thicker soup, add diced potatoes along with the other vegetables.
- Cut all vegetables evenly so they cook at the same rate.
- Let the soup rest in the refrigerator for 12 hours before reheating; the flavors deepen beautifully.
- Always make extra croutons—they never last long!
- Adjust the chili flakes in the croutons for your preferred spice level.
- Avoid seasoning too early since your broth might already contain salt.
Frequently Asked Questions (FAQ)
Can I make this cabbage soup without meat?Absolutely! Use vegetable broth and smoked tofu or omit the meat for a delicious vegetarian option. Can I prepare the soup in advance?
Yes! The soup tastes even better after resting 12 hours in the fridge. What cheese works best for the croutons?
Comté, Gruyère, or Emmental are ideal, but vegan cheeses can be substituted. What kind of bread is best for croutons?
Day-old baguette, country-style bread, or even sandwich bread all work well. How do I prevent the soup from tasting bland?
Season at the end, tasting as you go. Adding a squeeze of lemon juice can brighten flavors.