Jersey Cabbage and Potato Soup

Melt the Jersey butter in a large pot or Dutch oven over medium heat.

Add the chopped onion, leek, and carrots. Cook until softened, about 5-7 minutes, stirring occasionally.

Add the minced garlic and cook for another minute until fragrant.

Add the shredded cabbage and chopped Jersey Royal potatoes to the pot. Stir well to combine with the vegetables.

Pour in the vegetable stock, add the thyme sprigs and bay leaf (if using). Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the potatoes are tender.

Remove the thyme sprigs and bay leaf. If you prefer a smoother soup, use an immersion blender to partially blend the soup, leaving some chunks for texture. (Be careful when blending hot liquids!)

Stir in the Jersey milk and heat gently. Do not boil.

Season with salt and pepper to taste.

Ladle the soup into bowls and garnish with fresh chopped parsley.

Serve hot with crusty bread (preferably Jersey farmhouse bread!).