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Cream Of Cabbage Soup

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Ingredients
  Dehydrated leeks 1⁄4 Ounce
  Dehydrated bell pepper rings 1⁄8 Ounce (Green / Red Colored)
  Dehydrated mushroom slices 1⁄2 Ounce
  Dehydrated cabbage 1⁄2 Ounce
  Rendered chicken fat/Butter / both 2 Tablespoon
  Stock/Broth 4 Cup (64 tbs)
  Crumbled mixed dried herbs 1 Teaspoon
  Milk/Half and half cream 1 Cup (16 tbs)
  Fresh lemon juice 1 Teaspoon (Adjust Quantity As Per Taste)
  Salt To Taste
  Black pepper To Taste
  Minced fresh parsley 1 Tablespoon
Directions

Reconstitute vegetables, drain and reserve liquid.
Chop vegetables and cook, covered, in chicken fat 10 minutes, stirring often.
Add reserved liquid,stock and herbs.
Cover, bring to boil, lower heat and cook at gentle boil 15 minutes or until vegetables are soft.
Puree and reheat with milk, lemon juice and salt and pepper.
Adjust seasonings.
Garnish with parsley.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable

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Average: 3.8 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 627 Calories from Fat 392

% Daily Value*

Total Fat 43 g65.9%

Saturated Fat 14.7 g73.3%

Trans Fat 0 g

Cholesterol 53.4 mg17.8%

Sodium 1950.6 mg81.3%

Total Carbohydrates 31 g10.4%

Dietary Fiber 3.6 g14.5%

Sugars 12.9 g

Protein 32 g63.3%

Vitamin A 38.8% Vitamin C 68.8%

Calcium 34.5% Iron 12.4%

*Based on a 2000 Calorie diet

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Cream Of Cabbage Soup Recipe