Equipment
Ingredients
Roasted Potatoes
- 400 g yukon gold potatoes, diced into 1.5cm cubes
- 15 ml olive oil
- 3 g kosher salt
- 1 g black pepper
Soup Base
- 15 ml olive oil
- 1 yellow onion, diced
- 3 garlic, minced
- 3 g fresh thyme, leaves picked and chopped
- 1000 ml chicken broth
- 300 g napa cabbage, thinly shredded
- 2 g kosher salt
Nutrition (per serving)
Method
Preheat the oven to 200°C/400°F.
Toss the diced Yukon gold potatoes with 15ml of olive oil, 3g of kosher salt, and the black pepper directly on a baking sheet until evenly coated.
Roast the potatoes in the preheated oven for 25 minutes, or until the edges are deep golden brown and crispy.
While the potatoes are roasting, heat the remaining 15ml of olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until translucent.
Add the minced garlic and fresh thyme to the pot, stirring constantly for 1 minute until fragrant.
Pour the chicken broth into the pot, increase the heat to high, and bring the liquid to a rolling boil.
Reduce the heat to medium-low to maintain a gentle simmer. Fold in the shredded Napa cabbage and cook for 4 minutes until it wilts but still retains a slight bite.
Remove the pot from the heat. Gently stir the hot, roasted potatoes into the soup, or divide the potatoes into individual bowls before ladling the soup over them to maximize crunch.
Taste the broth and adjust the seasoning with additional salt if necessary. Serve immediately while piping hot.
Chef's Notes
- Roasting the potatoes instead of boiling them in the broth adds a rich, caramelized depth of flavor to the dish and prevents the starches from clouding your clear chicken broth.
- For the absolute best texture, especially if serving to guests, keep the roasted potatoes separate and place them in the center of the bowl right before pouring the hot broth over top.
- Napa cabbage cooks exceptionally fast compared to green cabbage. Do not walk away once it has been added to the pot, as it can overcook in just a matter of minutes.
- A finishing splash of an acid, like fresh lemon juice or white wine vinegar, right before serving cuts through the richness of the chicken broth beautifully.
Storage
Refrigerator: 4 days — Store the roasted potatoes separately from the soup base if you prefer them to retain their crispness.
Freezer: 1 month — Potatoes will change texture and become softer upon thawing.
Reheating: Reheat the soup base gently on the stovetop over medium heat until simmering. Heat the potatoes separately in a warm oven or air fryer before recombining.
