Savoy cabbage is such a beautiful ingredient. The perfectly round orbs of dimpled leaves look too beautiful to cut into. Fortunately it tastes good, and this soup is a perfect way to use a whole head or two.

We adapted this soup from a recipe in one of our favorite vegetable cookbooks from Deborah Madison. She also has a new cookbook coming out, which is available for preorder here. We can't wait to get our hands on a copy!