Potato, Cabbage and Lobster Soup

Potato, Cabbage & Lobster Soup

Brud Holland
Course Dinner, Lunch, Soup
Cuisine American
Servings 6


  • 1 tablespoon butter
  • 1/2 cup onion, 1/2” dice
  • 4 garlic cloves, sliced thinly
  • 2 cups savoy cabbage, 1/2”dice
  • Zest & juice of 1 lemon
  • 1 tablespoon fresh thyme, rough chopped, or 1 teaspoon dry thyme leaves)
  • 2 large Kennebec potatoes, washed and cut 1/2” cubes, skin on
  • 1 cup Chardonnay or Gewürztraminer
  • 1 quart heavy cream
  • 2 teaspoons kosher salt
  • 25 turns fresh black pepper mill
  • 1 Lobster tail & claw meat
  • 2 tablespoons Chives & leaf parsley, sliced as thin as possible


  • In a large saucepan on medium heat, melt the butter. Add the onion, garlic, cabbage, lemon zest & juice and thyme and cook for 1 to 2 minutes—adding a few tablespoons of the wine if needed to keep the mixture from browning.
  • Add the potatoes and the remaining wine and continue cooking on high heat until it begins to boil. Cook for 1 minute.
  • Add the cream, salt and pepper. Continue cooking on high heat until the cream mixture just comes to a boil. Turn down to a simmer for 15 minutes, stirring occasionally to prevent the potatoes from sticking to the bottom of the pan. Check seasoning for additional salt.
  • To serve, add chives and slices of lobster tail & claw meat to warm cups or bowls. Ladle soup into cups.
Keyword Cabbage, soup, winter

Brud Holland is the executive chef at Sapalta restaurant and café in Dresden.

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