Savoy cabbage and Parmesan skin soup from Plenty (page 104) by Yotam Ottolenghi

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Notes about this recipe

  • luke_i8msqc on January 22, 2026

    We make this often. Extremely tasty, quick and easy.

  • DePollepel on August 29, 2021

    perfect dish!

  • joneshayley on November 11, 2019

    My favourite brassica soup. The richness achieved through the Parmesan rinds is brilliant, so much more than the sum of its parts. I blitzed it completely smooth and velvety

  • Laura on December 30, 2015

    Pg. 104. This was ok, but nothing special. I couldn't find Savoy cabbage, so used Napa cabbage instead. I pureed the soup in my VitaMix to a 'nubby' consistency and added the grated parmesan. The sauteed cabbage and red pepper added texture to the soup. I wouldn't make it again.

  • Rutabaga on December 09, 2014

    This is a good way to make use of Parmesan rinds. Aside from the savoy cabbage, the remaining ingredients are ones many will likely already have on hand. Because I had a collection of rinds to use, I added 9 ounces of rind to the stock rather than only three. This gave the soup a definite Parmesan flavor, enough that I decided not to grate any additional on top. Since I was out of caraway, I used nigella seeds instead, and I substituted homemade chicken stock for the vegetable stock. The texture is very appealing when left a little rough and loose.

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