Cooks in: 50h
Serves: 4
List of Ingredients
- 1 of fennel (2 medium-size bulbs), washed
- 3/4 LB. of savoy cabbage, washed
- 7 OZ. of potatoes
- 2 OZ. of whole-wheat country style or rustic bread
- 1 1/2 OZ. of speck, sliced into strips
- 4 TBSP. of unsalted butter
- 1 of leek
- 1/4 CUP of extra-virgin olive oil
- salt
- pepper
Method
1
Place aside 5-10 tender cabbage leaves. Remove the tough outer layer from the leek; slice 4-1⁄4" rounds and reserve. Chop the rest of the leek into 1⁄4" pieces. Chop the remaining vegetables into 1⁄4" cubes and transfer to a bowl.
2
Heat 2 Tbsp. oil in a large Dutch-oven pan or saucepan over medium heat. Sauté the leek for 2 minutes; add the remaining vegetables and let cook to enhance flavor, then add 4 cups water and a pinch of salt. Cook for around 25 minutes over medium-low heat. Remove from heat, purée, and stir in 3 Tbsp. butter. Season with salt and pepper.
3
Heat 2 Tbsp. oil in a sauté pan over medium heat. Sauté the cabbage leaves and leek rounds for 2 minutes. Cut the bread into 1⁄2" cubes. In a heavy bottom pan, melt 1 Tbsp. butter. Add the bread cubes and toast for a few minutes. Serve the soup with bread cubes and sautéed vegetables. Garnish with speck strips.