Introducing the Classic French Comfort Dish: Soupe aux Choux
Soupe aux choux (pronounced /Soup-O-Shoo/ )is a hearty French cabbage soup that has long been a staple in charming French provincial homes. Julia Child called it "Main Course Cabbage Soup" and you can find it in her first volume of Mastering the Art of French Cooking page 48.
The Timeless Appeal of French Country Cooking
This dish is a perfect example of why French cuisine is so popular. The method is easy and straight forward and the flavor is rich and robust. Truly, any recipe that starts with 1 ยฝ pounds of bacon has got to be good, right?
How to Make Soupe aux Choux
You will love this unpretentious cabbage soup because the bacon (or salt pork) gives it an enormous deep flavor and the big chunks of cabbage, turnips, and potatoes allow you to really sink your teeth into this soup.
Essential Ingredients for a Genuine French Cabbage Soup
- Cold water
- 5 medium waxy potatoes (Yukon Golds), peeled and quartered
- 1 ยฝ pounds lean bacon or smoked unprocessed ham, cut into 1-inch pieces
- 1 medium head of cabbage, cut into 1-inch chunks
- 1 teaspoon peppercorns, crushed
- Salt
- 8 stalks of parsley, divided 6 & 2
- 1 bay leaf
- ยฝ teaspoon dried marjoram
- ยฝ teaspoon dried thyme
- 4 cloves garlic, mashed
- 2 medium onions, quartered
- 2 whole cloves
- 2 carrots, washed, peeled and quartered (use more carrots if you like)
- Optional (but highly recommended)
- 4 medium turnips, washed, peeled and quartered
- 3 celery stalks, sliced
- 1-2 cans of navy or kidney beans, drained and rinsed
- Toasted rounds of French bread
Step-by-Step Instructions for Soupe aux Choux
- Put 3 ยฝ quarts of water, potatoes, pork (or bacon) into a large soup pot and bring to a boil. Skim off white residue.
- Once the soup is boiling, add the cabbage, crushed peppercorns, ยฝ teaspoon of salt, 6 stalks of parsley, bay leaf, marjoram, thyme, garlic, onions, cloves, carrots, turnips, and celery. Reduce heat and simmer partly covered for 1 ยฝ hours.
- 15 minutes before serving add the beans and simmer.
- Taste the soup and add more salt if needed.
- Take out the parsley and bay leaf and throw them away.
- Skim off the fat.
- Ladle into bowls, garnish with 2 stalks of chopped parsley and serve with toasted rounds of French bread.
What I learned making French Main Course Cabbage Soup
First, in the early 1960's "boiling" potatoes are what we now call "waxy" potatoes, such as red skinned potatoes and Yukon Golds.
Second, I only had regular bacon on hand instead of lean bacon or salt pork. The soup tasting AMAZING, but the boiled pieces of bacon looked rather unappetizing. All the rich smokey bacon flavor went into the broth and the bacon pieces themselves didn't have any flavor.
When I make this again, I'll take all the bacon out and add diced ham at the end with the beans.
Third, Julia did not specify what kind of cabbage to use. I used half a head of purple cabbage and half a head of green cabbage. My family loved the purple color of the soup!
Fourth, I've never cooked turnips before and had no idea what to expect. Turnips are delicious!!! They have a delicate earthy flavor that is absolutely lovely!
Fifth, cutting the potatoes and carrots into "quarters" left them too large to easily eat. I recommend cutting them into 1 inch pieces. Plus, 2 carrots are not enough. Next time, I'll use 4 or 5.
Experimenting with different herbs and spices
The main ingredients of this dish are incredibly humble: water, cabbage, lean pork or bacon, and potatoes. The soup comes alive when you add aromatics like thyme, garlic, cloves, and parsley. If these are not available try some of these substitutions below.
- No marjoram, use extra thyme or oregano
- ยฝ teaspoon of dried thyme = 2 sprigs of fresh thyme
- Instead of onions, use the white part of 2 leeks
- 2 whole cloves = โ teaspoon ground cloves
Accompaniments that will elevate your soup
With a classic French dish like this one, a loaf of French bread should be on your table. Break off pieces of the fresh loaf, or cut it into rounds and toast them in the oven until they're golden brown. A side of shredded Swiss or Gruyere cheese is excellent too.
Serving Suggestions for Soupe aux Choux
On busy days, I will keep everything in a large soup pot and we'll serve ourselves right from the stove. Sometimes I'll transfer it to a soup tureen and take it to the table.
If I know I've got people with finicky tastes coming for dinner, I'll take the vegetables out, put them on a serving platter and I'll serve the broth separately. That way everyone can get as much or as little of everything as they want.
Presenting your Soupe aux Choux like a French Chef
After filling your bowl about an inch from the top with the Soupe aux Choux, sprinkle it with chopped fresh parsley and grated Swiss cheese. Make sure there is plenty of French bread for dipping!
Wine Pairings for the Ultimate French Experience
If winter is approaching, a big cabernet sauvignon will stand up nicely with the hearty cabbage, potatoes, turnips, and bacon. In the early spring, I like to make the soup more brothy and pair it with a lighter sauvignon blanc.
Storing and Reheating your French Creation
Best Practices for Soup Storage
This soup will stay tasty in the refrigerator sealed in an air tight container for 5 to 6 days. Seal it in freezer bags for easy storage for 3 to 4 months. Make sure to label it with what it is and the date.
Tips for Keeping the Flavors Fresh
Add a bit more fresh thyme a few minutes before taking the soup off the stove. Adding fresh parsley at the table also makes the flavors "pop!"
Other French Soups You Will Love โค๏ธ
Cream of Mushroom Soup
Soupe au Pistou
Soupe aux Choux (Main Course Cabbage Soup)
You will love this unpretentious Soupe aux Choux (cabbage soup) because the bacon (or salt pork) gives it an enormous deep flavor and the big chunks of cabbage, turnips, and potatoes allow you to sink your teeth into this soup.
Ingredients
- 3 ยฝ quarts cold water
- 5 medium potatoes Yukon Golds, peeled, quartered
- 1 ยฝ pounds lean bacon or pork
- 1 medium cabbage* cut into 1-inch chunks
- 1 teaspoon peppercorns crushed
- ยฝ teaspoon salt coarse kosher
- 8 stalks parsley divided 6 & 2
- 1 bay leaf
- ยฝ teaspoon thyme dried
- 4 cloves garlic crushed
- 2 medium onions quartered
- 2 whole cloves
- 2 carrots** washed, peeled, quartered
Optional (but highly recommended)
- 4 medium turnips washed, peeled, quartered
- 3 stalks celery sliced
- 1 can navy beans drained and rinsed
- 1 French baguette cut into rounds and toasted
Instructions
-
Put 3 ยฝ quarts of water, potatoes, pork (or bacon) into a large soup pot and bring to a boil. Skim off white residue.
-
Once the soup is boiling, add the cabbage, crushed peppercorns, ยฝ teaspoon of salt, 6 stalks of parsley, bay leaf, marjoram, thyme, garlic, onions, cloves, carrots, turnips, and celery. Reduce heat and simmer partly covered for 1 ยฝ hours.
-
15 minutes before serving add the beans and simmer.
-
Taste the soup and add more salt if needed.
-
Take out the parsley and bay leaf and throw them away.
-
Skim off the fat.
-
Ladle into bowls, garnish with 2 stalks of chopped parsley, and serve with toasted rounds of French bread.
Recipe Notes
*If you like a colorful purple soup, use purple cabbage.ย If you want a clear soup use green cabbage or savoy cabbage.
**Use more carrots (5 or 6) if you like carrots and for a slightly sweeter soup.
From Soup to Salad: A Delicious Duo
After making a warm and comforting batch of Soupe Aux Choux, why not complement it with something fresh and hearty? Try the Tuscan Steak Salad with seared steak, grilled romaine, and marinated veggies for a delicious, well-rounded meal. The savory, rich flavors of the soup pair perfectly with the fresh, satisfying taste of the steak salad
Schinken says
Thank you for the tasty soup!
Michelle Hanley says
YUM