Country Ham and Cabbage Soup

01Method

1. 1

   Warm the oil in a large heavy-bottomed pot over medium heat. Sauté the onion until tender, around 5 minutes, then add the diced ham and continue cooking for another 3 to 4 minutes. Pour in the chicken stock, add the potatoes — ensuring they are fully submerged — then tuck in the thyme sprigs and bring everything to a boil.

2. 2

   Lower the heat and let the soup simmer until the potatoes are fork-tender, about 20 minutes. Discard the thyme sprigs. Stir in the cabbage; it does not need to be fully covered by the liquid. Return the soup to a boil.

3. 3

   Put the lid on, reduce the heat again, and simmer until the thickest pieces of cabbage have softened, roughly 5 to 10 minutes. Adjust seasoning with salt and pepper as needed.

4. 4

   In a small bowl, whisk together the water and cornstarch, then drizzle it gradually into the soup while stirring. Cook until the broth reaches a consistency similar to heavy cream — it should remain relatively thin. Continue cooking for 2 to 3 minutes before serving.