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Leek and Cabbage Soup

Leek, cabbage onion and parsley in stock. Claimed (J.Salmon) to be a Shropshire specialty.

Original Receipt from British Food Trust

Serves: 6
1.2 Litres Chicken stock, or vegetable stock (2 pints)
8 Leeks, trimmed, washed chopped 2 cm pieces
1.25 Kilogram Green or Savoy cabbage (2½ lb)
1 Large Onion, finely sliced
Salt and freshly ground black pepper
---- garnish ----
6 slices Toast each cut into 12 squares, optional
75 Gram Cheddar cheese, grated, optional (3 oz)
Remove hard stalks and outer leaves of cabbage and chop into 2 cm pieces.

In a large saucepan, bring the stock to the boil.
Drop in all the vegetables.
Bring back to the boil, then cover and simmer for 45 minutes, stirring occasionally.
Add salt and pepper to taste.
Ladle into 6 bowls, allowing enough vegetables in each to show just above the surface of the liquid.
The soup can be served just as it is, or each bowl can be garnished with 12 squares of toast, sprinkled with 15g grated cheddar cheese.

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