Cabbage and rice velouté soup
1 slice of cabbage (about 2 cups)
½ cup short-grain rice (or brown rice, if you prefer)
1 teaspoon dried leeks
½ teaspoon dried celery, savory, dill and parsley
Coarse salt and black pepper to taste
1 tablespoon butter (or ghee)
Wash, peel and cut the vegetables into large pieces. Bring about 1 ½ liters of water to the boil in a deep pan. Then dip the vegetables in. Add the rice, well rinsed, once the boiling resumed. By cons, if you prefer to use brown rice, soak it about 1 hour in cold water. Cover the soup and let simmer over low heat.
Some 10 minutes after the boil, season with salt and dried celery, dill, leek, parsley and savory.
When the vegetables and rice are tender, remove the soup from heat and flavor it with a small piece of butter. Mix with a hand blender until a velvety smooth velouté. Give it a good grate of pepper in the end.
Serve the cabbage and rice velouté soup warm, accompanied with freshly made croutons (baked with a little butter).