Velouté sounds fancy, so call this cream of cabbage soup if you’d prefer. Use any type of cabbage in this recipe—red cabbage will yield a rosy soup.
4 tablespoons unsalted butter or oil
3 to 4 cups (1 pound) cabbage, thinly sliced
3 cups vegetable or chicken stock
1 cup cream, sour cream or Greek yogurt
Salt and pepper to taste
Garnish options: Croutons, finely shredded cabbage, minced chives, grainy mustard, diced apple
In a large saucepan over medium-high heat, heat the butter or oil. Add the cabbage and a pinch of salt. Cook, stirring occasionally, until cabbage is wilted and starting to soften (depending on your cabbage this could take anywhere from 5 to 15 minutes).
Add the stock and enough additional water (if needed) to cover the cabbage; bring to a simmer. Simmer, uncovered, stirring occasionally, until the cabbage is very tender, about 10 to 15 minutes. Add water as needed to keep the cabbage covered.
Working in batches, and very carefully to avoid burns, purée the soup in a blender until smooth. Stir in dairy and enough additional water to bring the velouté to your desired level of “soupiness.” Check seasoning and add salt and few generous grindings of pepper. Reheat soup, if needed, but do not let it boil. Ladle into bowls and garnish as desired.