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Dairy, Meats Australian Cabbage, Chef, Soup 4 Servings

INGREDIENTS

500 Cream, 2 cups
500 Good chicken stock, 2 cups
40 g Soft butter, kneaded with:
2 T Plain flour
20 g Butter, extra
1/4 Cabbage, shredded
1 Onion, chopped
130 g Stilton

INSTRUCTIONS

Source: Australian Gourmet Traveller July '94  Combine cream and stock
in a saucepan and bring to the boil. Add  butter/flour mixture and
whisk until smooth and thick. Simmer for  about 10 minutes, stirring
constantly. In a separate saucepan, melt  extra butter and sweat the
cabbage and onion over low to medium heat  for 3-4 minutes, or until
soft but not coloured. Strain thickened  cream mixture over cabbage
mixture. Break up cheese into small pieces  with a fork and add to pan.
Bring to the boil and simmer for 5  minutes, adding more stock or
water, if desired. Season to taste with  freshly ground black pepper.
Bon Appetit - Exec.Chef Magnus Johansson  Posted to FOODWINE Digest 07
Dec 96  From:    Joell Abbott <abbott@ZIP.COM.AU>  Date:    Sun, 8 Dec
1996 23:08:20 +0000

A Message from our Provider:

“To ignore God is the height of selfishness”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 42
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 123mg
Potassium: 65.1mg
Carbohydrates: 9.1g
Fiber: <1g
Sugar: 1.6g
Protein: 1.1g


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