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Cream Of Cabbage Soup

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

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Vegetable

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