Italian
Creamy Fennel and Savoy Cabbage Soup with Crispy Speck
by Chef in Camicia · 306K subscribers on YouTube
A creamy autumn soup made with fennel and savoy cabbage, topped with crispy speck, sautéed leek and cabbage, croutons, and fresh fennel fronds.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 2
- Difficulty
- easy
Ingredients
12 items- 1 pcsFennel1 bulb
- 1 pcsPotato
- 1/2 pcsSavoy Cabbagehalf a head of savoy cabbage
- 1 pcsLeek
- 1/2 pcsOnionhalf an onion
- 50 gSpeck
- 2 pcsBread2 slices
- Butter(optional) — a little, to taste
- Extra Virgin Olive Oil(optional) — a drizzle, to taste
- Coarse Salt(optional) — to taste
- Pepper(optional) — to taste
- Fresh Wild Fennel(optional) — fresh fennel fronds, to taste
Method
- Cut the leek and sweat it in a pan with the onion and a drizzle of oil.
- Prepare the vegetables by cutting fennel, potato, and savoy cabbage into small pieces.
- Add all the vegetables to the pot, season with coarse salt, and cover with water.
- Cook for 30 minutes.
- Meanwhile, sauté the reserved leek and cabbage with a little butter until wilted.
- Cut the speck into strips and cook until crispy.
- In the same pan, toast the bread slices for croutons.
- When the vegetables are tender, add a little butter and blend until smooth.
- Serve the soup with the sautéed leek and cabbage, crispy speck, croutons, pepper, fresh fennel fronds, and a drizzle of extra virgin olive oil.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
