Creamy Cabbage Soup Recipe

Creamy cabbage soup is yet another creamy delight for your grand dinner. Stir fried salt pork with shallots and garlic with a pinch of butter gives the mind boggling aroma. The exotic preparation with cream and sour cream combo makes a well thought out soup for your family. If you are tired of dining out here's a place to stop and make your own home restaurant.

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Minced salt pork1⁄4 Cup (4 tbs)
 Unsalted butter2 Tablespoon
 Minced shallots3 Tablespoon
 Garlic1 Clove (5 gm), minced
 Unbleached flour1 Tablespoon
 Chicken stock/Beef stock5 Cup (80 tbs)
 Shredded savoy cabbage4 Cup (64 tbs)
 Bouquet garni/1 bay leaf1
 Parsley sprigs2
 Thyme sprig1 Small
 Black peppercorns6 , crushed
 Half and half/Milk1 Cup (16 tbs)
 Sour cream3⁄4 Cup (12 tbs)
 Grated nutmeg1⁄8 Teaspoon
 White pepper1⁄4 Teaspoon
 Salt1⁄2 Teaspoon
 Egg yolks2 , beaten
 Heavy cream1⁄2 Cup (8 tbs)
 Minced parsley1 Tablespoon
 Grated swiss cheese1 Tablespoon

Directions

Brown salt pork in butter, remove with slotted spoon and reserve.
Add shallots and garlic to pan and saute until just golden.
Sprinkle with flour, cook, stirring, 3 minutes and gradually add stock.
Cook and stir until smooth and slightly thickened.
Add cabbage and bouquet garni, cover, bring to boil, lower heat and simmer 30 minutes.
Discard bouquet garni and puree soup.
Mix together half-and-half cream and sour cream, stir into puree and reheat.
Season with nutmeg, pepper and salt.
Beat together yolks and heavy cream, whisk in 1/2 cup soup and return to rest of soup.
Reheat without boiling; adjust seasoning with salt.
Garnish with reheated salt pork bits, parsley and Swiss cheese.
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