Ingredients
4
4 servings
- •2 tablespoons vegetable oil
- •1 medium yellow onion, halved and thinly sliced
- •8 ounces country ham slices, diced
- •1 (32 fluid ounce) container chicken stock
- •1 ½ pounds red potatoes with skin, cut into small cubes
- •4 sprigs fresh thyme
- •½ large head Savoy cabbage, cored and cut into 1-inch squares
- •1 teaspoon cornstarch, or more to taste
- •2 teaspoons water
- •salt and freshly ground black pepper to taste
Instructions
- Heat oil in a large, heavy-bottomed pan. Add onion and fry until soft, about 5 minutes. Add country ham and cook for 3 to 4 minutes. Add chicken stock and potatoes; make sure potatoes are completely covered by the stock. Throw in thyme sprigs and bring to a boil.
- Reduce heat and simmer until potatoes are soft, about 20 minutes. Remove and discard thyme sprigs. Add cabbage and mix well; the liquid no longer needs to cover the cabbage-potato mix. Bring back to a boil.
- Cover and reduce heat; simmer until the thickest parts of the cabbage are softened, 5 to 10 more minutes. Taste, then season with salt and pepper if needed.
- Mix water and cornstarch in a small bowl and add slowly to the soup. Mix well and cook until soup is about the consistency of heavy cream or desired thickness; it should not be too thick. Cook for 2 to 3 more minutes before serving.
Nutritional Facts
Per 4 servings
- Calories: 383
- Carbohydrate: 48g
- Fat: 13g
- Fiber: 12g
- Protein: 25g
- Sugar: 7g
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