Adapted from Deborah Madison

Ingredients:

Soup:

• 1 onion, diced
• 2 Tbs butter or olive oil
• 1 pound new potatoes, scrubbed and cut into thin slices
• 2 quarts water
• ½ head green cabbage, thinly sliced
• Salt and pepper to taste
• Chopped parsley, for garnish

Toast:

• 1 baguette, cut into ½” slices
• Olive oil, for brushing
• 3 Tbs butter, softened
• ⅓ c toasted walnuts, finely chopped
• 2 oz blue cheese

Instructions:

1. Warm the butter or olive oil in a medium soup pot and saute onions until soft and beginning to turn golden.

2. Add potatoes and water and season to taste with salt and pepper. Bring to a simmer and cook until potatoes are tender.

3. Add cabbage and cook until completely tender. Taste and correct seasoning. Keep warm.

4. Preheat the oven to 400. Place baguette slices on a baking sheet, brush with olive oil and place in oven.

5. Meanwhile, combine softened butter, blue cheese and walnuts in a small bowl, mashing with a fork until thoroughly combined.

6. Remove baking sheet from oven, flip toasts over, and top with blue cheese mixture. Return to oven and bake until cheese is melted and toasts are crusty and brown.

7. Ladle soup into bowls and top with blue cheese toasts. Sprinkle with chopped parsley and serve.