| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | American | American, Appetizer | 12 | Servings |
INGREDIENTS
| 1 | Head Savoy cabbage or green cabbage | |
| 1 | Spanish onion | |
| 3 | oz | Smoked trout or smoked salmon |
| 1 1/2 | qt | Chicken stock |
| 1 | tb | Fresh thyme or 1 pinch dried thyme |
| 3 | c | Heavy cream |
| Salt | ||
| Pepper |
INSTRUCTIONS
PREPARATION: Cut cabbage into 1-inch dice. Cut the bacon into fine dice. Mince the onion. Cut the fish into shreds. Heat the chicken stock. Cook bacon in a large, heavy stockpot until almost crisp, about 4 minutes. Add onion and cook over medium heat until tender, about 5 minutes. Add cabbage and dried thyme, if using, and cook until cabbage is soft, about 5 minutes. Add the hot chicken stock and bring to a boil. Reduce heat to a simmer and cook about 20 minutes. Add the heavy cream and return soup to a boil. Add fresh thyme, if using, and season to taste with salt and pepper. Recipe can be made to this point a day ahead. SERVING: Reheat soup if necessary and pour into warm soup bowls. Garnish with shredded fish. NOTES : Bacon and onions burnish this homey cream soup. Recipe by: Cook's Magazine November 1987 Posted to TNT Recipes Digest by Nancy <BNRead@Worldnet.att.net> on Feb 4, 1998
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