Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins
12 tbsp Olive oil
2 Leeks, sliced into rings, rinsed, drained
1 cup Carrot, diced
1 cup Celery, diced
4 Garlic, rough chopped
1 Green cabbage, halved, cored, & cut into roughly 1in cubes
1.50 Lamb (stew meat- shoulder, legs, etc) cut into 2in pieces, fat trimmed
6 Chicken broth
1.50 tsp Salt
0.50 tsp Pepper
1.50 tsp Apple cider vinegar
2 tsp Dried thyme (herbs de Provense or Italian seasoning)
0.50 tsp Caraway seeds (optional)
0.25 tsp Cayenne (optional)
2 Bay leaves
1 Can, white beans, drained
Fresh parsley
Grated pecorino (other hard salty cheese)
1Cut leeks into rings, place in a bowl and soak in water, separating the rings. Rinse out any dirt and drain. Heat oil in the Pressure Cooker, add the rinsed leeks, carrots, celery and garlic. Sauté until leeks start to tenderize, about 5 minutes.
2Add the cabbage, lamb, broth, salt, pepper, apple cider vinegar, thyme, caraway, cayenne and bay leaves. If adding dry white beans add them now (1/2 cup). Give a stir.
3Set Pressure Cooker to High pressure for 40 minutes. Manually or naturally release.
4Add canned white beans if using and set to sauté function to heat those beans through. Taste and adjust salt to your liking.
5Serve in bowls with fresh Italian parsley, grated pecorino and crusty bread (or these Savory Cheddar Scones)
If using dry white beans- resist the urge to add more than 1/2 cup- if you want the soup to be brothy.
Ingredients
12 tbsp Olive oil
2 Leeks, sliced into rings, rinsed, drained
1 cup Carrot, diced
1 cup Celery, diced
4 Garlic, rough chopped
1 Green cabbage, halved, cored, & cut into roughly 1in cubes
1.50 Lamb (stew meat- shoulder, legs, etc) cut into 2in pieces, fat trimmed
6 Chicken broth
1.50 tsp Salt
0.50 tsp Pepper
1.50 tsp Apple cider vinegar
2 tsp Dried thyme (herbs de Provense or Italian seasoning)
0.50 tsp Caraway seeds (optional)
0.25 tsp Cayenne (optional)
2 Bay leaves
1 Can, white beans, drained
Fresh parsley
Grated pecorino (other hard salty cheese)
Directions
1Cut leeks into rings, place in a bowl and soak in water, separating the rings. Rinse out any dirt and drain. Heat oil in the Pressure Cooker, add the rinsed leeks, carrots, celery and garlic. Sauté until leeks start to tenderize, about 5 minutes.
2Add the cabbage, lamb, broth, salt, pepper, apple cider vinegar, thyme, caraway, cayenne and bay leaves. If adding dry white beans add them now (1/2 cup). Give a stir.
3Set Pressure Cooker to High pressure for 40 minutes. Manually or naturally release.
4Add canned white beans if using and set to sauté function to heat those beans through. Taste and adjust salt to your liking.
5Serve in bowls with fresh Italian parsley, grated pecorino and crusty bread (or these Savory Cheddar Scones)
Brothy Leek, American Lamb & Cabbage Soup
