How to Make Soupe Aux Choux

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 1/2 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 1/2 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
• 1/2 teaspoon dried marjoram
• 1/2 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

1. Put 3 1/2 quarts of water, potatoes, pork (or bacon) into a large soup pot and bring to a boil. Skim off white residue.
2. Once the soup is boiling, add the cabbage, crushed peppercorns, 1/2 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 1/2 hours.
3. 15 minutes before serving add the beans and simmer.
4. Taste the soup and add more salt if needed.
5. Take out the parsley and bay leaf and throw them away.
6. Skim off the fat.
7. 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
• 1/2 teaspoon of dried thyme = 2 sprigs of fresh thyme
• Instead of onions, use the white part of 2 leeks
• 2 whole cloves = 1/8 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 ❤️

Cream of Mushroom Soup

Soupe au Pistou

Potage au Permentier

Fat Burning Leek Soup

Detox Cabbage Soup