At the beginning of spring there is still a bite in the air, which calls for a lovely hearty soup. This recipe works well with any white or green cabbage and can be made with vegetable stock instead of chicken, and oil or butter instead of duck fat, if you wish to make it vegetarian. Savory is a special herb that can be hard to find. It looks like tarragon but it has a little fire in it, which gives things a nice kick. If you can’t find it, use tarragon or chopped parsley. The bread is obviously a very important part of the soup, so do your best to source the very best you can find. The soup will only work using sourdough, as any lightertextured bread will fall to pieces and make the soup turn to a mush. This soup is delicious with a glass of riesling, hence my suggestion to use the same wine to cook with.