Instructions: In a medium saucepan combine garlic, 2 cups of the stock and rice. Bring to a boil over moderate heat; cover, reduce heat to maintain a simmer, and cook 20 minutes.

Transfer to a blender or food processor, add 4 cups of the stock and blend, in batches if necessary. Return to saucepan; add remaining 2 cups stock and cabbage. Simmer 15 minutes over moderately-low heat. Add pepper and add salt if needed.

Place croutons in individual soup bowls and ladle soup over. Garnish with parsley and serve immediately.

Croutons: Preheat oven to 350 degrees. Place 6 slices (1/4-inch thick) day-old French bread on baking sheet. Bake until lightly browned (8 to 10 minutes). Croutons may be made up to 3 days ahead and stored in an airtight container. Before serving, crisp them for 5 minutes in a 350-degree oven.

This recipe yields 6 servings.

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