|Potatoes||3 Medium, diced|
|Carrots||3 Medium, diced|
|Onions||3 Medium, diced|
|Garlic||2 Clove (10 gm)|
|Chicken stock/Chicken broth||6 Cup (96 tbs)|
|White pepper||1⁄4 Teaspoon|
|Cabbage head||1 Small, cut fine|
Place the potatoes, carrots, onions and garlic in a saucepan.
Add chicken stock or broth and bring to a boil.
Simmer for 30 minutes.
Salt should not be added until you taste the soup because as a general rule, the broth or stock will have enough salt in it.
Add finely chopped cabbage to the soup, but reserve 1 to 2 cups to be added later.
Simmer for an additional 15 minutes.
Remove from heat and transfer soup to a blender and blend until smooth.
Return to the soup pot.
At this point, add the cabbage which was reserved and keep hot.
May be served with croutons.
Serves 4 to 6.