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Savoy Cabbage with turnip

clock Cooking time: 45 minutes yield Serving for: 4
  • 1 medium onion (finely diced)
  • Soaking time 60
  • 55ml fresh double cream
  • A knob of butter
  • A pinch of white pepper
  • 1 small turnip(finely diced)
  • 2 sticks of fresh celery(finely diced)
  • Quarter of a fresh savoy cabbage(finely shredded or sliced)
  • 20g fresh Stilton cheese
  • 1 medium potato(finely diced)
  • 250ml vegetable stock
  1. Heat a large saucepan and melt the butter. When the butter melted, add the diced onion and celery and fry lightly for 10 minutes, until they become soft.
  2. Add the diced potato and three-quarters of the turnip. Then add the vegetable stock and wait until they start to boil. Simmer the soup gently for 20 minutes.
  3. Add the cheese and season to taste with salt and white pepper. Blend them into smooth and creamy.
  4. Return to the heated pan and add the savoy cabbage with remaining turnip. Simmer again gently for 15 minutes.
  5. Add the double cream and stir. Heat the soup a little gently for another 10 minutes. Serve while hot.