Cream Of Cabbage Soup
|Green cabbage||1 1⁄2 Pound|
|Beef stock/Chicken stock||3 1⁄2 Cup (56 tbs)|
|Garlic||1 Clove (5 gm)|
|Fresh basil sprig||2|
|Sausage||1⁄4 Pound (Spicy, Sliceable)|
|Light cream||1⁄4 Cup (4 tbs)|
|Grated swiss cheese||3 Tablespoon|
|Finely chopped parsley||3 Tablespoon|
|Black peppercorns||To Taste|
|Croutons||1⁄2 Cup (8 tbs) (For Serving)|
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.