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Hearty Cabbage Soup
(Makes 6 to 8 servings)
1 small savoy cabbage
1 onion
2 cloves
2 carrots (scrubbed, cut in large pieces)
1 parsnip (scraped and halved)
1 stalk celery (diced)
2 potatoes (peeled and quartered)
¼ teaspoon freshly ground pepper
1 bay leaf
4 sprigs parsley
2 sprigs fresh thyme or ½ teaspoon dried thyme
8 thin slices day-old French bread
Trim off outer leaves of cabbage and cut head into quarters. Wash well in large pan of unsalted water and drain. Boil cabbage 5 minutes in some salted water. Drain and rinse in cold water; press out excess water with back of large spoon. Put cabbage in enamel-lined pot with 3 quarts water. Add onion stuck with 2 cloves, carrots, parsnip, celery, potatoes, pepper and herbs tied together for easy retrieval. Cover and cook slowly 1 1/2-2 hours.
Strain liquid into another pan and keep warm. Discard herbs; puree vegetables in blender or food processor or force them through a food mill. Combine puréed vegetables with broth. Reheat and taste for seasoning. Put sliced bread in bottom of a soup tureen and pour soup over it.
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