Creamy Cabbage Soup
|Minced salt pork||1⁄4 Cup (4 tbs)|
|Unsalted butter||2 Tablespoon|
|Minced shallots||3 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Unbleached flour||1 Tablespoon|
|Chicken stock/Beef stock||5 Cup (80 tbs)|
|Shredded savoy cabbage||4 Cup (64 tbs)|
|Bouquet garni/1 bay leaf||1|
|Thyme sprig||1 Small|
|Black peppercorns||6 , crushed|
|Half and half/Milk||1 Cup (16 tbs)|
|Sour cream||3⁄4 Cup (12 tbs)|
|Grated nutmeg||1⁄8 Teaspoon|
|White pepper||1⁄4 Teaspoon|
|Egg yolks||2 , beaten|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Minced parsley||1 Tablespoon|
|Grated swiss cheese||1 Tablespoon|
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.