| 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
A Message from our Provider:
“Pro-Choice: Everyone should choose Eternal Life!”