Spring Cabbage Soup with Crispy Seaweed
| Yield: | 6 Servings |
| Categories: |
| 4 | tb | Butter |
| 1 | c | Potatoes; peeled and chopped |
| 3/4 | c | Chopped onions |
| Salt and freshly ground black pepper | ||
| 3 3/4 | c | Light homemade chicken stock |
| 3 1/2 | c | Chopped young spring cabbage leaves; (stems removed) |
| 1/4 | c | Cream; or half-and-half, up to 1/2 |
| Crispy Seaweed | ||
| Savoy cabbage | ||
| Oil for frying | ||
| Salt | ||
| Sugar |
Advertisement