Categories: November, soup

Ingredients

• 80g butter, plus extra to serve
• 2 medium potatoes (about 425g), chopped
• 1 medium onion, chopped
• 1.1 litres home-made or good-quality vegetable or chicken stock
• 450g savoy cabbage
• 130ml creamy milk, or as needed

Directions

1. Melt 50g butter in a heavy-based saucepan. When it foams, add the potatoes and onion and toss them in the butter until well coated. Season with salt and freshly ground pepper. Cover and sweat on a gentle heat for 6-10 minutes. Add the stock, increase the heat and cook until the vegetables are soft but not coloured.

2. Meanwhile, remove and discard the outer leave from the cabbage. Divide into 4, core, then cut into fine shreds across the grain. Put 2-3 tablespoons of water in a wide saucepan with the remaining butter and a pinch of salt. Bring to the boil, add the cabbage and toss over a high heat, then cover for a few minutes. Toss again and add some more salt, pepper and an extra knob of butter.

3. In a blender or food processor, purée the soup in batches, then reheat in a large saucepan until hot. Thin with creamy milk to your taste, then divide the soup between bowls and top with the cabbage.

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