Savoy Cabbage Potato Soup

Mild, beautiful Savoy cabbage is the base for this simple, comforting, creamy soup.

Servings 4 to 6

2 tablespoons olive oil
2 teaspoons unsalted butter
1 small Savoy cabbage, 1 pound, shredded
2 cloves garlic, chopped
2 tablespoons shallots, minced
2 pounds Yukon gold potatoes, peeled and sliced
2 teaspoons herbes de Provence
6 cups homemade chicken stock (or reduced-sodium store-bought broth)
3 scallions—2 kept whole with the root end trimmed off and one sliced into thin rings, for garnish
salt and freshly ground black pepper
cream or half-and-half (optional)

Heat the olive oil and butter over a medium flame in a big heavy bottomed pot that has a tight fitting lid. Add the cabbage, garlic and shallots. Stir to coat with the oil and then sauté over modest heat until the cabbage is a bit wilted—3 to 4 minutes.
Add the potatoes, the herbes de Provence and the stock. If the stock doesn’t come up high enough to reach the top of the potatoes, add water or more stock. Bring to a boil, then simmer over medium-low heat until the potatoes are tender, 10 to 15 minutes.
Working in batches, process the soup in a blender or food processor, along with the whole scallions, until it is smooth. Return to the soup pot to reheat. Salt and pepper it to taste.
Serve with a garnish of scallions—and, if you like, a drizzle of cream. Simple, delicious, hearty, soothing.