Spanish cabbage soup with fried bread

Category: First meal

Kitchen: spanish

Ingredients
savoy cabbage	1 PC.
potatoes	2 pcs.
chicken (back)	2 pcs.
bread	2-4 slices
cream	4-6 st. l.
garlic (cloves)	2 pcs.
water	2.5-3 l
olive oil	2-4 st. l.
salt	taste
parsley (bunch)	1 PC.

Cooking method

Make a broth with lean chicken parts *. Pour water into a saucepan, place on the stove and bring to a boil, add prepared meat, salt and a bunch of parsley. Skim off the foam, cover the pan with a lid and cook over medium heat for 10-15 minutes.

At the same time, place another saucepan or large saucepan on the stove, heat the olive oil and add the chopped garlic.

Chop the cabbage and add it to the garlic pan, stir. Cover the saucepan with a lid and cook over low heat until soft. If necessary, depending on the type of cabbage, adding a little water, the cabbage should not be fried in oil or burnt, watch over and stir it from time to time. I prepared soup from cabbage variety "Pirozhkovaya", adding water during stewing.

Then add peeled and chopped potatoes to the cabbage, mix. Pour in the broth strained through a sieve, add a little more salt and cook the soup, with moderate heat, for 10 minutes or until the potatoes are tender.

Grind the soup with a blender, bring to a boil and turn off the stove.
Cut the bread into cubes and sauté in oil in a skillet.
Transfer the croutons to a plate of paper towels.
Pour the soup into a serving bowl, add a few croutons in the center, a spoonful of fresh cream and garnish with parsley and serve.
* You can make a richer chicken broth, but it is advisable to skim it before adding it to the cabbage.