Cabbage and Ham Soup
|Finely chopped celery||2 Tablespoon|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Chopped parsley||1 Tablespoon|
|All purpose flour||1 Tablespoon|
|Canned regular strength chicken broth||14 Ounce (1 can)|
|Cooked ham||1⁄2 Pound, diced|
|Crumbled bay leaf||1⁄2 Teaspoon|
|Finely shredded cabbage||1 Cup (16 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
Melt 2 tablespoons of the butter in a 2-quart pan over medium heat; add celery, onion, and parsley and cook until limp.
Stir in flour.
Add broth and cook, stirring, until bubbly.
Add ham, bay leaf, cabbage, and remaining 1 tablespoon butter; cook until ham is heated through and cabbage is limp.
Spoon sour cream into individual portions.