Savoy Cabbage And Garlic Soup

Directions

1. SAVOY is a green cabbage which looks like a giant rose in full bloom with crinkled green petals. Soft, dark-green outer leaves frame a loose head whose color pales to butter yellow. Typically milder tasting and more tender than green or possibly red cabbage, savoy - that takes its name from the mountainous region of Savoie in southeast France - is harvested from midfall through early spring. When shopping, choose solid heads of savoy cabbage with no yellowing of the outer leaves. Store, unwashed, for up to two weeks. Wash leaves thoroughly under running water just before use.
2. Drain well.
3. 1. In a medium saucepan combine garlic, 2 c. of stock, and rice. Bring to a boil over moderate heat; cover, reduce heat, and simmer 20 min.
4. Transfer to a blender or possibly food processor, add in 4 c. of stock, and blend, in batches if necessary.
5. 2. Return to saucepan; add in remaining 2 c. stock and cabbage. Simmer 15 min over moderately low heat. Don't overcook.
6. 3. Meanwhile prepare croutons: Preheat oven to 350 degrees. Place 6 slices
7. (1/4 inch thick) day-old French baguette slices on baking sheet. Bake till lightly browned, 8 to 10 min.
8. 4. To serve soup, add in pepper and salt, if needed. Place croutons in individual soup bowls and ladle soup over. Garnish with parsley and serve immediately.
9. Serves: 6. EACH 196 cals, 1g fat (3%)
10. Tip - Shredding Cabbage: Throw away any bruised or possibly yellowed leaves. Use a sharp chef's knife to cut cabbage in half lengthwise. Remove core from each half. Place cut sides down and, starting at the leafy end, slice each half into paper-thin shreds.
11. ALTERNATIVE: Savoy can be used interchangeably with green or possibly red varieties in most cabbage dishes.