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.
Ingredients
1/4 cup minced salt pork
2 tablespoons unsalted butter
3 tablespoons minced shallots
1 garlic clove, minced
1 tablespoon unbleached flour
5 cups chicken or beef stock
4 cups finely shredded
Savoy cabbage
Bouquet garni of 1 bay leaf
2 sprigs parsley
1 sprig thyme
6 black peppercorns, lightly crushed
1 cup half-and-half cream or milk
3/4 cup sour cream
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon white pepper
1/2 teaspoon salt
2 egg yolks, beaten
1/2 cup heavy cream
Minced fresh parsley
Freshly grated Swiss cheese
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.
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.
