Cream Of Cabbage Soup Recipe
Cream Of Cabbage Soup tastes simple. Cream Of Cabbage Soup is an easy to make recipe. Cream Of Cabbage Soup tastes better with cheese.
Ingredients
| 1 1/2 lb green cabbage | ||
| 3 1/2 cups beef, or chicken stock | ||
| Garlic | 1 Clove (5gm) | |
| Parsley sprigs | 2 | |
| Basil sprig | 2 | |
| Leek | 1 | |
| Potato | 1 Medium | |
| 1/4 lb spicy sliceable sausage | ||
| Light cream | 1/4 Cup (16 tbs) | |
| 2-3 tbsp grated Swiss cheese | ||
| Parsley | 3 Tablespoon, finely chopped | |
| Black peppercorns | 1 To taste | |
| Serve with:croutons | ||
| Salt | To Taste | |
Directions
Trim, prepare, and wash the cabbage, cut it lengthwise into quarters, take out the hard core and largest ribs, rinse, and drain well.
Shred the leaves and place in a large cooking pot with the stock, the herbs, garlic, and 5 black peppercorns.
Trim and wash the leek; slice it into rings; peel the potato and cut into small pieces.
Add both to the soup together with 1/2 tsp salt, cover, bring to a boil, and simmer for 50 minutes.
Remove the skin of the sausage (a highly flavored and rather fatty sausage made with plenty of paprika is best) and dice.
Heat a nonstick skillet and when it is very hot, fry the sausage for 2-3 minutes.
The sausage should be crisp; drain off and discard all the fat it has released.
When the cabbage is very tender, use a hand held electric beater to reduce the soup to a creamy consistency (alternatively, allow to cool a little and process in batches in the blender, then return to the saucepan and reheat to just below boiling point).
Draw aside from the heat; add salt to taste, stir in the Swiss cheese, cream, parsley, and sausage.
Shred the leaves and place in a large cooking pot with the stock, the herbs, garlic, and 5 black peppercorns.
Trim and wash the leek; slice it into rings; peel the potato and cut into small pieces.
Add both to the soup together with 1/2 tsp salt, cover, bring to a boil, and simmer for 50 minutes.
Remove the skin of the sausage (a highly flavored and rather fatty sausage made with plenty of paprika is best) and dice.
Heat a nonstick skillet and when it is very hot, fry the sausage for 2-3 minutes.
The sausage should be crisp; drain off and discard all the fat it has released.
When the cabbage is very tender, use a hand held electric beater to reduce the soup to a creamy consistency (alternatively, allow to cool a little and process in batches in the blender, then return to the saucepan and reheat to just below boiling point).
Draw aside from the heat; add salt to taste, stir in the Swiss cheese, cream, parsley, and sausage.
Chef
