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Cream Of Cabbage Soup

Chef.Graeme.Wood's picture
Ingredients
  Cabbage 6 Cup (96 tbs)
  Whole wheat flour 1⁄4 Cup (4 tbs)
  Melted butter 1⁄4 Cup (4 tbs)
  Milk 2 Cup (32 tbs)
  Peas 1⁄4 Cup (4 tbs)
  Tahini 1⁄8 Cup (2 tbs)
  Tamari 1⁄8 Cup (2 tbs)
  Celery seed 1⁄4 Teaspoon
  Basil 1⁄4 Teaspoon
  Cayenne 1 Pinch
  Salt 1⁄4 Teaspoon
  Pepper 1 Dash
Directions

GETTING READY
1. Cut the cabbage in small squares.
2. In a saucepan, bring 2 cups of water to a boil and blanch the cabbage in boiling water till almost tender.
3. Drain the cabbage and keep aside.

MAKING
4. In a medium saucepan, melt the butter over a medium flame.
5. When the butter starts to foam, stir in the flour and sauté for 2 minutes.
6. Taking pan off the heat, gradually pour in the milk and stirring continuously, blend to a smooth consistency.
7. Return pan on the flame and bring the sauce to a boil, stirring constantly to prevent lumps.
8. Stir in the tahini and tamari.
9. Reduce the flame and simmer the soup for 20 minutes, stirring often.
10. When the soup thickens, add the steamed cabbage, peas, herbs and seasoning.
11. Simmer the soup for another 5 minutes stirring often .

SERVING
12. Ladle the hot soup into a deep dish soup plate or large soup bowls.
13. Serve with crusty bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Cabbage
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
6

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