Chilean Cabbage Soup

Description

In flat soup bowls, this looks like a fingerpainting in delicate greens and pale yellows. Eaten, it serves to stimulate appetites and prepare the palate for spicy foods. It's also nice eaten up as a quick lunch or snack. This recipe yields 4 servings.

Ingredients

• 1 small green cabbage - (about 1 lb) finely shredded
• 2 medium potatoes peeled, sliced thin, and cut into fingers
• 1 large leek washed, and sliced finely
• 4 tbsp butter
• 6 cup vegetable or chicken stock
• salt to taste
• freshly-ground white pepper to taste
• 1 cup coarsely-grated Muenster cheese

Directions

1. Melt the butter over medium heat in a Dutch oven.
2. When bubbly, stir in the cabbage, potatoes, and leeks - tossing with a wooden spoon for about 4 to 5 minutes until the cabbage and leeks are wilted.
3. Pour in the stock, season to taste, bring to a boil, then reduce heat.
4. Cover and simmer for about 30 minutes, until the cabbage is tender.
5. When ready to serve, ladle into bowls and grate the cheese directly on top of each serving.
6. Serve hot as a first course to 6 people - or a light meal to four.
7. In flat soup bowls, this looks like a finger painting in delicate greens and pale yellows.
8. Eaten, it serves to stimulate appetites and prepare the palate for spicy foods.
9. It's also nice eaten up as a quick lunch or snack.